Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce

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.

Clean mussels by rinsing them under cold water, scrubbing off barnacles and removing beards by pulling them down towards the hinge.

Discard any cracked mussels and tap open ones to check if they close back up, indicating they are alive.

Heat 2 tablespoons of extra virgin olive oil in a preheated coated cast iron heavy stock pan over medium-high heat.

Add 2 tablespoons of garlic shallot puree to the pan and stir.

Add the cleaned mussels to the pan and stir to combine.

Add 4 tablespoons of Kerrygold butter to the mussels and stir until melted.

Pour in 1 cup of white wine and add 0.5 cup of heavy cream, followed by a small bunch of chopped parsley.

Season with kosher salt, stirring lightly to combine.

Cover the pan and let it simmer for about 10 minutes, stirring after 5 minutes to ensure even cooking.

After about 10 minutes, check that all mussels have opened and are cooked through, then plate them with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens