Moules marinières (mussels in white wine)

Name: Moules marinières (mussels in white wine)
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 1.5 kg fresh mussels (about 2 kg raw, in the net); 30 g butter; 3 shallots (or 1 small onion), finely chopped; 3 cloves garlic, finely chopped; 250 ml dry white wine (e.g. Muscadet, dry Riesling); 1 bay leaf, 2 sprigs thyme; 1 handful fresh parsley, roughly chopped; freshly ground pepper; 1 baguette or crusty bread for serving

Time: 25 min2 servingsapprox. 520 kcal / serving (estimated)approx. 30 g protein / serving

Moules marinières is the best-known mussel dish of the French and Belgian coast: mussels, white wine, shallots and parsley, ready in just 15 minutes. Diners scoop up the mussel meat with an empty shell and dip it in the broth of wine and mussel liquor, then finish by soaking it up with bread.

Moules marinières (mussels in white wine) (illustration)

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Ingredients

1.5 kg fresh mussels (about 2 kg raw, in the net)
30 g butter
3 shallots (or 1 small onion), finely chopped
3 cloves garlic, finely chopped
250 ml dry white wine (e.g. Muscadet, dry Riesling)
1 bay leaf, 2 sprigs thyme
1 handful fresh parsley, roughly chopped
freshly ground pepper
1 baguette or crusty bread for serving

Method

Tap a step once you've finished it.

Rinse the mussels in cold water. Tap every open mussel on the counter to check it: if it closes it is alive, if not, discard it. Pull off the beards (the fibres sticking out from the shell) and scrape any deposits from the shells.
In a large pot with a lid, melt the butter over medium heat and soften the shallots for 2-3 minutes without colouring. Add the garlic and cook for 30 seconds.
Pour in the wine, add the bay leaf and thyme, and boil over high heat for 1-2 minutes so the alcohol cooks off.
Add the mussels, cover with a tight-fitting lid and cook for 5-6 minutes. Shake the pot once or twice so the mussels open evenly.
When most of the mussels have opened, take the pot off the heat. Discard any mussels that have not opened after cooking.
Sprinkle with parsley and pepper and serve in deep bowls with the cooking liquid, with plenty of fresh bread to soak up the broth.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use only fresh, live mussels: tap any open mussel, and if it does not close, throw it away.
After cooking, also discard the mussels that stayed closed, because they were not alive.
Do not add salt: the mussels' seawater already makes the broth salty.
Muscadet, Sauvignon Blanc or dry Riesling work well: do not use cooking wine, and not a sweet one either.
Serve with fries (moules-frites), the Belgian classic.

Frequently asked questions

When is mussel season?

By the traditional rule, in the months with an "R" (September to April), when the sea is cooler and the mussels taste better.

How much should I allow per person?

About 750 g-1 kg of mussels in shell as a main course, 400-500 g as a starter.

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