Moules Marinière

Name: Moules Marinière
Prep time: PT20 minutes
Cook time: PT10 minutes
Total time: PT30 minutes
Yield: 4
Cuisine: France
Ingredients: 2 kg Fresh mussels (Look for mussels that are tightly closed or close when tapped. Discard any that are open and do not close.); 300 ml Dry white wine (Such as Muscadet, Sauvignon Blanc, or Pinot Grigio.); 4 Shallots (Finely minced.); 4 cloves Garlic (Minced.); 0.5 cup Fresh parsley (Chopped, plus extra for garnish.); 60 g Unsalted butter; 100 ml Heavy cream (Optional, for a richer sauce (Moules Marinière à la crème).); to taste Black pepper (Freshly ground.); to taste Salt (Use sparingly, as mussels are naturally salty.)

Classic French bistro mussels steamed in white wine with shallots, garlic, and herbs. A quick and elegant seafood dish perfect for sharing.

준비 시간20 minutes

조리 시간10 minutes

총 시간30 minutes

1회 제공량4

난이도Easy

2개의 수정· Feb 8

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Moules Marinière - France traditional dish

🧂 재료

2 kg Fresh mussels(Look for mussels that are tightly closed or close when tapped. Discard any that are open and do not close.)
300 ml Dry white wine(Such as Muscadet, Sauvignon Blanc, or Pinot Grigio.)
4 Shallots(Finely minced.)
4 cloves Garlic(Minced.)
0.5 cup Fresh parsley(Chopped, plus extra for garnish.)
60 g Unsalted butter
100 ml Heavy cream(Optional, for a richer sauce (Moules Marinière à la crème).)
to taste Black pepper(Freshly ground.)
to taste Salt(Use sparingly, as mussels are naturally salty.)

👨‍🍳 조리법

1
Prepare the mussels: Scrub the mussels under cold running water to remove any grit. Pull off any 'beards' (fibrous threads) sticking out from the sides. Discard any mussels that are cracked or remain open after tapping them firmly – these are not safe to eat.
⏱️ 15 minutes
2
Sauté aromatics: In a large pot or Dutch oven with a tight-fitting lid, melt the butter over medium heat (175°C / 350°F). Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 minutes
3
Deglaze and add wine: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes to allow some of the alcohol to evaporate.
⏱️ 2 minutes
4
Steam the mussels: Add the cleaned mussels to the pot. Increase the heat to medium-high (200°C / 400°F). Cover the pot tightly and cook for 5-7 minutes, shaking the pot occasionally. The mussels are ready when their shells have opened wide. Discard any mussels that remain closed after steaming.
⏱️ 7 minutes
5
Finish the sauce and serve: If using heavy cream, stir it into the pot with the opened mussels and half of the chopped parsley. Stir gently to combine and heat through for about 1 minute. Season with freshly ground black pepper and a pinch of salt if needed. Ladle the mussels and their broth into large bowls. Garnish with the remaining fresh parsley. Serve immediately with crusty bread or French fries (frites) to soak up the delicious broth.
⏱️ 2 minutes

요리 기록 추적

💡 전문가 팁

✓Always discard any mussels that do not open after cooking, as they are likely spoiled.
✓Serve immediately for the best texture and flavor.
✓Crusty baguette or traditional French fries are essential for soaking up the flavorful broth.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Moules Marinière à la crème: Add 100ml of heavy cream in step 5 for a richer, creamier sauce.
Curried Mussels: Add a teaspoon of curry powder with the garlic in step 2 and a pinch of cayenne pepper for a spicy kick.