Mussels mariniere
Time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
2 kilos fresh mussels, cleaned and debearded
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
2 shallots, finely chopped
1 cup dry white wine
1/2 cup fresh parsley, chopped
Freshly ground black pepper, to taste
Crusty bread for serving
Utensils:
A big pot
A spoon
A knife
A chopping board
I like adding a little bit of crème fraiche to my mussels!
Step-by-step recipe:
Start by cleaning the mussels. Scrub them under cold running water and remove any beards (the stringy bits protruding from the shell). Discard any mussels that are open or damaged.
In a large, deep skillet or pot, melt the butter and olive oil over medium heat.
Add the minced garlic and chopped shallot to the pan and sauté for a few minutes until they become fragrant and translucent.
Pour in the white wine and bring it to a simmer.
Add the cleaned mussels to the pan and give them a good stir to coat them in the wine and garlic mixture.
Cover the pan with a lid and let the mussels steam for about 5-7 minutes.
Shake the pan occasionally to ensure even cooking.
Check the mussels; they should have opened up. Discard any that haven’t opened.
Sprinkle the fresh parsley over the mussels and add freshly ground black pepper to taste.
Serve the moules marinière immediately in bowls, with plenty of the cooking liquid, along with slices of crusty bread for dipping into the delicious sauce.
Enjoy your moules marinière, and don’t forget to use the bread to soak up that flavorful sauce!
