| Moules Marinières (Sailor-Style Mussels)
French
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| I love mussels and often order them in restaurants. I don't know why making them at home has taken me so long. They are readily available in grocery stores, are not very expensive, and are quick to prepare. What's not to love? I like to serve them with broiled or grilled country French bread, thickly sliced. Want to go gluten-free? Serve with french fries and aioli (see the recipe for quick aioli on this site). Recipe adapted from Serious Eats. |
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| Ingredients |
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2 pounds mussels (suggest P.E.I. - Prince Edward Island)
SAUCE
2 tablespoons unsalted butter, divided use
2 scallions, thinly sliced
1 small shallot, thinly sliced
5 large cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup white wine
2 pounds mussels (see notes)
3 tablespoons crème fraîche or heavy cream
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
BREAD
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted
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Steps
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| 1 | Examine mussels before using. If they're gritty or have lots of beards (it'll look like bits of hair coming out from between their shells), scrub them well under cold water and pull out the beards by grabbing them and pulling towards the hinge-end of the mussels. Farm-raised mussels will generally be cleaner, so this step may not be necessary. |
| | 2 | In a Dutch oven or large pot with cover, melt 1 tablespoon butter over medium-low heat. Add cut scallion, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned; about 10 minutes. |
| | 3 | Increase heat to high and add wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as the mussels begin to open, transfer the opened ones to a bowl using tongs. Place pan lid over bowl to keep mussels warm. |
| | 4 | Once all mussels are in bowl, remove pan from heat and whisk in remaining butter along with crème fraîche or cream. Stir in lemon juice and zest. |
| | 5 | Return mussels to pot, stir to combine, then transfer to a warm serving bowl (or use your cooking pot if it's table-worthy). Sprinkle with parsley. Serve immediately with broiled bread for dunking in the delicious broth. |
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| Yield |
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original recipe yield: 2 Servings
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| Notes
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For a main dish, 1 pound of mussels a person. Half if this a side-dish or appetizer.
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