Moules Marinières, also known as Sailor’s Mussels, is a classic French dish that captures the essence of the sea. This simple yet flavorful recipe combines fresh mussels steamed in a white wine broth with shallots, garlic, and herbs, adding flavor. It’s a dish that’s both rustic and refined, perfect for a casual get-together or an elegant dinner party. Moules Marinières is best enjoyed with crispy fries or crusty bread to soak up the delicious broth, making every bite a delightful experience.
Dive into the tradition of French coastal cooking with this easy-to-prepare, yet impressively delectable, seafood dish.”
AuthorJulia ForesekCategoryAppetizers & Starters, French, SeafoodDifficultyIntermediateClean the Mussels:
Rinse the mussels under cold running water, scrubbing the shells and removing the beards. Discard any mussels that are open and don't close when tapped.
Cook Shallots and Garlic:
In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are soft and translucent but not browned.
Add Wine and Mussels:
Pour in the white wine and add the bouquet garni. Bring the mixture to a simmer, then add the mussels. Cover the pot and let the mussels steam for about 5-7 minutes, or until they have all opened.
Finish the Dish:
Discard any mussels that haven't opened. Season the broth with salt and pepper to taste. Remove the bouquet garni.
Serve:
Transfer the mussels to serving bowls, pour the broth over them, and garnish with fresh parsley. Serve with lemon wedges and crusty bread or fries.
Ingredients
Directions
Clean the Mussels:
Rinse the mussels under cold running water, scrubbing the shells and removing the beards. Discard any mussels that are open and don't close when tapped.
Cook Shallots and Garlic:
In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are soft and translucent but not browned.
Add Wine and Mussels:
Pour in the white wine and add the bouquet garni. Bring the mixture to a simmer, then add the mussels. Cover the pot and let the mussels steam for about 5-7 minutes, or until they have all opened.
Finish the Dish:
Discard any mussels that haven't opened. Season the broth with salt and pepper to taste. Remove the bouquet garni.
Serve:
Transfer the mussels to serving bowls, pour the broth over them, and garnish with fresh parsley. Serve with lemon wedges and crusty bread or fries.
Notes
Perfect Wine Pairing:
Muscadet: This dry French white wine is a classic pairing with Moules Marinières. It complements the dish’s flavors without overpowering them.
Alternative: A crisp Sauvignon Blanc or a light Chardonnay can pair nicely, echoing the wine used in the cooking process.
