🧂 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.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.