Cook and Scale
Moules Marinière
2 servings · 30 min total
Fresh mussels steamed open in white wine with shallots, garlic, and cream, finished with parsley. A French coastal classic best mopped up with bread.
Ingredients
- 1½ kg mussels, cleaned
- 2 shallot, finely chopped
- 3 garlic, minced
- 40 g butter
- 2½ dl white wine
- 1 dl heavy cream
- 4 tbsp fresh parsley, chopped
- 1 baguette, to serve
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Molluscs, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Clean the mussels — Scrub the mussels under cold water and pull away any beards. Discard any that stay open when tapped.
- 2.
Soften shallots and garlic — Melt the butter in a large pot and soften the shallots and garlic for 4 minutes without colouring.
- 3.
Steam the mussels open — Pour in the white wine and bring to a boil. Add the mussels, cover tightly, and steam for 4 to 5 minutes, shaking the pot, until the shells open.
- 4.
Finish with cream and parsley — Stir in the cream and parsley, season, and discard any unopened shells. Serve steaming with baguette to soak up the broth.