Moules Marinières

• 3 pounds mussels, scrubbed and debearded
• 4 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Slices of baguette, for serving

Steps

1. 1 Rinse the mussels and discard any open ones that don't close when tapped.
2. 2 Melt the butter in a large pot over medium heat.
3. 3 Add the shallots and garlic, sauté until soft and fragrant.
4. 4 Pour in the white wine and chicken stock, scraping up any browned bits.
5. 5 Add the thyme, parsley, salt, and pepper to the broth.
6. 6 Increase heat to high, add the mussels, cover, and cook until they open, about 5 minutes.
7. 7 Discard any unopened mussels.
8. 8 Serve immediately with slices of baguette on the side.

Equipment

• Large pot with lid
• Cutting board
• Chef's knife

Variations

• Add a splash of cream for a richer sauce.
• Include diced tomatoes for a marinières with a twist.

Substitutions

• Use olive oil instead of butter for a dairy-free option.

Pairings

• French fries
• A simple green salad

Nutrition

Tips

• Make sure your mussels are fresh by checking that they're tightly closed.
• Don't overcook the mussels or they'll become rubbery.

Storage

Best served immediately. Leftovers can be stored in an airtight container in the fridge for up to 1 day.

Freezing: Does not freeze well due to the texture of the mussels.

Serving Suggestions

• A crisp Sauvignon Blanc
• Fresh crusty bread to soak up the broth

FAQ