How To Make MOULES Marinière | Bart van Olphen & Ben from SORTED

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Chop 1 celery stick and 1 shallot, and mince some garlic.

Save parsley leaves for later and use the stalks in the cooking process.

Heat a large pot over low medium heat and add 1 tablespoon of butter until melted.

Add chopped celery, shallots, minced garlic, and parsley stalks to the pot and stir.

Add black pepper to taste, but do not add salt due to the saltiness of the mussels.

Pour in white wine and let it evaporate by about one-third.

Put the lid on the pot to steam the mussels, ensuring the pot is as hot as possible.

After 2 minutes, check the mussels to see if they have opened; they should be about 90-95% open when ready.

Taste the broth and adjust seasoning if necessary, then add 1 tablespoon of cream and stir.

Return the mussels to the pot to warm them up and coat them in the creamy sauce.

Roughly chop the saved parsley leaves and sprinkle them over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens