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Moules Marinières

Moules Marinières
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Moules Marinières is a classic French seafood dish featuring fresh mussels steamed in a fragrant broth of dry white wine, garlic, shallots, butter, and fresh herbs. Ready in under 30 minutes, this recipe is simple yet elegant, highlighting the natural sweetness of mussels with bright, aromatic flavors. Perfect for a quick weeknight dinner or a casual gathering, serve with crusty bread, fries, or a crisp salad to enjoy a taste of the sea at home.

Ingredients

Scale

Main Ingredients

  • 2 pounds fresh mussels, cleaned and debearded
  • 1 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Muscadet)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/4 cup fresh parsley, chopped (divided)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare the Mussels: Rinse fresh mussels thoroughly under cold water. Remove any beards by pulling them off. Discard any mussels that are open and do not close when tapped to ensure they are safe to eat.
  2. Sauté Shallots and Garlic: In a large pot, melt butter over medium heat. Add finely chopped shallots and minced garlic. Cook gently until the shallots are translucent and fragrant, which builds the flavor base for the broth.
  3. Add White Wine and Seasonings: Pour in the dry white wine, then season with salt, black pepper, and half of the chopped parsley. Let the mixture simmer briefly to allow the alcohol to evaporate and to infuse the broth with aromatic notes.
  4. Cook the Mussels: Increase the heat to high and add the cleaned mussels to the pot. Cover immediately and steam for 5 to 7 minutes, shaking the pot halfway through cooking. Continue until all mussels have opened fully.
  5. Final Touches: Discard any mussels that remain closed after cooking. Sprinkle the remaining fresh parsley over the mussels and gently stir to combine flavors. Serve immediately hot with crusty bread or your preferred side dishes.

Notes

  • Always use fresh mussels and cook them the same day for best flavor and safety.
  • Do not overcook mussels as they become tough and rubbery; they cook quickly within minutes.
  • Save the flavorful cooking broth to serve as a dipping sauce or use it in soups and sauces.
  • Use a large pot to allow even steaming so the mussels open properly and cook uniformly.
  • Do not skip the white wine, as its acidity and aroma are essential to authentic Moules Marinières.
  • For a dairy-free version, substitute butter with olive oil.
  • To add heat, toss in red pepper flakes or sliced chili according to taste.

Nutrition

Keywords: Moules Marinières, mussels, French seafood, white wine mussels, easy seafood recipe, steamed mussels, healthy seafood

Find it online: https://sophiespace.com/moules-marinires/