Moules Marinières
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The Tale of Moules Marinières
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Moules Marinières, mussels steamed in white wine with shallots and parsley, reflects the simple, sailor-style cooking of France's Atlantic coast, particularly Brittany and Normandy. The dish's name, 'mariner's style,' points directly to its origins among the fishing communities who harvested the mussels themselves.
Ingredients
Scale:· 4 servings
- 4 lbs mussels, scrubbed and debearded
- 3 shallots, minced
- 3 cloves garlic, minced
- 3 tbsp butter
- 1 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup parsley, chopped
Instructions
- 1Melt butter and sauté shallots and garlic until fragrant.
- 2Pour in white wine and bring to a simmer.
- 3Add mussels, cover, and cook 5-7 minutes, shaking the pot occasionally, until they open.
- 4Discard any mussels that remain closed.
- 5Stir in cream and parsley.
- 6Serve mussels in bowls with the broth spooned over.
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