Moules Marinières
By Groceree
Also known as Mussels in White Wine
Mussels steamed open in white wine with shallots and parsley, cooked over the fiercest heat for the shortest time. The liquor left in the pot is the best part.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
Ingredients
mussels2 kg
shallots4
garlic cloves3
dry white wine300 ml
butter60 g
flat-leaf parsley1 large handful- double cream (optional)100 ml
black pepper
gluten-free bread1 loaf
Instructions
- 01
Scrub the under cold water and pull away the beards. Throw out any that are cracked, or that stay open when you tap them.
- 02
Finely chop the , and . Melt half the in a very large pot and soften the and in it for 3 minutes without colouring.
- 03
Pour in the and bring it to a hard boil.
- 04
Tip in the all at once, clamp the lid on and cook over the highest heat for 3 to 4 minutes, shaking the pot once or twice.
- 05
They are done the moment they have opened. Go beyond that and they shrink to rubber.
- 06
Lift the into warm bowls with a slotted spoon, discarding any that stayed shut.
- 07
Whisk the rest of the , and the if using, into the liquor left in the pot. Add the with plenty of freshly ground , then ladle the liquor over the , leaving the last gritty spoonfuls in the pot.
- 08
Serve with the .
Notes
- 3 to 4 minutes and no more. Mussels are the easiest shellfish to ruin by overcooking; take them off the heat the moment they open.
- Do not pour the last of the liquor out of the pot — there is grit in the bottom. Ladle from above.
- Any that will not close before cooking, or will not open after, go in the bin. It is that simple.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 22 g
- Carbs
- 59 g
- Fat
- 21 g
Estimated from the ingredients.
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