MOULES MARINIERE The Classical French Mussels recipe + BONUS a video on a French Mussels farm

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.

Wash the mussels under running cold water, cleaning them one by one and pulling off the beards.

Use a scrapper to remove barnacles and scrub the mussels with a brush or knife.

Check if the mussels are fresh by tapping them; discard any that do not close or are broken.

Rinse the mussels until the water is clear and store them in the fridge if not cooking immediately.

Prepare the aromatics: finely dice the shallots, squash and slice the garlic, and chop the thyme leaves.

Chop the parsley, keeping some aside for decoration.

In a large pot over medium heat, melt some butter.

Add the shallots and thyme to the pot, followed by the garlic and parsley (reserve some parsley for presentation).

Pour in the white wine and reduce slightly until the alcohol evaporates.

Add all the mussels to the pot, stir well, and cover with a lid to steam for 5 to 7 minutes until they open, stirring occasionally.

Season with black pepper and ensure all mussels are open; discard any unopened ones.

Serve the mussels with fresh parsley on top and toasted French baguette on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens