Before you cook
Background Recipe story & origin
Moules mariniere (sailor's mussels) is a French bistro that has spread worldwide. The dish originated in coastal France, where mussels were plentiful and inexpensive. The preparation is simple: mussels steamed with white wine, shallots, garlic, and butter, finished with parsley. The real pleasure is the broth - a mixture of wine, mussel liquor, and butter that demands crusty bread for soaking. In Belgium, moules-frites (mussels with fries) is the national dish, served in massive pots with mayonnaise-dipped fries.
Before you start Equipment you'll need
- large pot with lid — Provides high heat and tight lid for quickly steaming mussels until shells open
Safety Safety & allergen notes
- Discard any mussels that don't close when tapped.
- Discard any mussels that don't open after cooking.
- Clean mussels just before cooking; they die in fresh water.
Non-negotiables Rules for success
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Clean mussels thoroughly.
Grit ruins the dish; scrub and debeard each mussel
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Discard open mussels before cooking.
Open mussels that don't close when tapped are dead and unsafe
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Do not overcook.
Overcooked mussels are rubbery; remove from heat when shells open
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Serve with bread.
The broth is the reward; you need bread to soak it up
Prep Get set first
About 8 min of prep
- Scrub mussels and remove beards
- Discard any open mussels
- Mince shallot and garlic
- Chop parsley
- Slice bread
This is a 15-minute dish. Clean mussels, build aromatics, steam, eat. The bread is essential for the broth.
Ingredients
Instructions
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Prep the mussels
Scrub mussels under cold water. Pull off any beards. Discard any mussels that are open and don't close when tapped. Rinse and drain.
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Steam the mussels
Heat olive oil and 2 tablespoons butter in large pot over medium heat (325-350°F surface). Add shallots and garlic, cook 2 minutes until soft. Add wine and bring to boil. Add mussels, cover, and cook 4 to 5 minutes, shaking pot occasionally, until mussels open. Remove from heat. Discard any unopened mussels.
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Serve with bread
Swirl remaining butter into broth. Season with salt and pepper. Add parsley. Divide mussels and broth among warm bowls. Serve with lemon wedges and crusty bread.
Chef's notes
This is moules mariniere - the French standard.
Use dry white wine you would drink.
PEI mussels are clean and reliable.
The broth should be plentiful.