Moules Marinière (steamed mussels)
One go to dish for me at any french restaurant is mussels. While Moules-Frites, mussels and fried potatos (aka french fries for most Americans), is the most common item you’ll see on a U.S. menu, it largely originates from France as Moules Marineier. In Belgium they added the fries, and swapped out wine for beer as their own twist to create Moules-Frites.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
Ingredients
- 1 pound of mussels
- 1 tablespoon of olive oil
- 1 shallot thinly sliced
- 2 cloves of garlic minced
- 1/4 cup of fresh parsley chopped
- 1 bay leaf
- 1 teaspoon of fresh thyme
- 1 cup of dry white wine (pinot gris, sauvignon blanc, sémillon)
- 3tablespoons of butter
Instructions
- Discard any broken or open mussels. Place the mussels in a large bowl of clean water to allow them to filter out sand and salt.
- Remove mussels from the bowl. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it’s shell. Rinse again.
- In a large pot, heat the olive oil over medium-high heat. Add the shallot, garlic, bay leaf, thyme, and 2 tablespoons of butter and and saute until the shallots are soft.
- Add the wine and mussels to the pot. Cook until the mussels open 7-10 mins.
- Remove mussels and place in a bowl.
- Add the remaining tablespoon of butter to the pot and parsley and stir until the butter is melted. Pour the broth over the mussels
- Serve with crusty bready or french fries. I love the Ore-Ida extra crispy fries you can find at most grocery stores. And of course a nice glass of that dry white wine :).