Moules marinière | Elizabeth Haigh

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 under cold water, scrubbing the shells and removing beards.

Melt butter in a large pot over medium heat until foamy.

Add chopped shallots and minced garlic, sauté until translucent, about 2-3 minutes.

Pour in white wine and bring to a simmer, scraping up any bits from the bottom.

Add mussels to the pot, cover with a lid, and steam for 5-7 minutes until they open.

Discard any mussels that do not open after cooking.

Stir in chopped parsley and season with black pepper and salt to taste.

Serve mussels in a bowl with broth, garnished with additional parsley.

Cooking Techniques

Spice Level:

Allergens