French · Free
Moules Marinieres
Fresh mussels steamed open in a fragrant broth of white wine, shallots, garlic, and butter. This quick Breton classic comes together in minutes and begs for crusty bread to soak up the liquor.
****+
Prep 20 min · Cook 15 min
Method
Rinse the mussels under cold running water and scrub away any grit, then pull off the wiry beards by tugging them toward the hinge of the shell.
Discard any mussels with cracked shells or any open ones that do not close when you tap them, since those are no longer alive and safe to eat.
Melt 2 tbsp of the butter in a large pot with a tight-fitting lid over medium heat, then add the shallots and cook for 3 minutes until soft.
Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it brown.
Pour in the white wine, add the bay leaf and pepper, and bring the liquid to a strong simmer for 2 minutes to cook off the raw alcohol.
Add all the mussels to the pot at once and immediately cover with the lid to trap the steam.
Steam the mussels for 5 to 7 minutes, giving the pot a shake once or twice, until the shells have opened wide.
The mussels are done the moment their shells pop open; discard any that stay firmly shut after cooking.
Remove the pot from the heat and stir in the remaining 1 tbsp butter and most of the parsley, swirling until the butter melts into the broth.
Taste the broth and adjust the pepper; the mussels usually add plenty of natural salt on their own.
Ladle the mussels and broth into wide bowls, scatter with the remaining parsley, and serve at once with crusty baguette for dipping.
Chef's tips
- Buy mussels the day you plan to cook them and store them in the fridge under a damp towel, never sealed in a bag or water.
- Do not overcook the mussels; they turn rubbery quickly once the shells open.
- Use a wine you enjoy drinking, since its flavor carries directly into the broth.
Cooking times vary by equipment -- cook to temperature and to taste.
