Moules Marinières with Crusty Bread

Name: Moules Marinières with Crusty Bread
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 kg Mussels, fresh, cleaned and debearded; 40g Unsalted Butter; 2 Shallots, finely chopped; 2 Garlic Cloves, sliced; 300ml Dry White Wine, e.g., Muscadet, Sauvignon Blanc; 2 Thyme Sprigs; 2 Bay Leaves; 15g Flat-Leaf Parsley, chopped, plus extra for garnish; 1 Baguette, crusty; Some Pepper (Black), freshly ground

Bright, briny and deeply comforting, Moules Marinières is a classic French bistro dish of tender steamed mussels bathed in a fragrant garlic‑shallot and white wine broth, finished with butter and fresh parsley. Serve it with thick slices of crusty bread to soak up every last drop of the silky sauce for an utterly satisfying meal.

Bright, briny and deeply comforting, Moules Marinières is a classic French bistro dish of tender steamed mussels bathed in a fragr... Show more

Traditional French Recipe

Health Grade

S+ · Outstanding

Rating

4.2

Time

30 min

Price

1,72 €

Calories

519 kcal

low calorie

healthy

nutritious

quick

Method

Clean the mussels

Rinse the Mussels under cold running water, scrub off any grit, and pull away any beards you find. Tap any open shells on the counter; if they do not close, discard them, along with any cracked ones. Don't soak the mussels - a quick rinse is all they need.

Prep the aromatics

Peel and finely chop the Shallots, peel and thinly slice the Garlic Clove, and chop the Flat-Leaf Parsley, keeping a small handful back for garnish. Cut the Baguette into thick slices on the diagonal so it is ready for dipping.

Build the broth

Set a large pot over medium heat and melt the Unsalted Butter. Add the shallots, garlic, Thyme Sprigs, and Bay Leaf, then cook, stirring occasionally, for 3 minutes until everything is soft and fragrant. Pour in the Dry White Wine and let it bubble for 2 minutes so it reduces slightly and loses its sharp edge.

Steam the mussels

Tip the Mussels into the pot, cover tightly, and steam over medium-high heat for 2 minutes. Give the pot a gentle shake, then steam for 3 more minutes until most shells have opened and the broth is bubbling around them.

Finish and serve

Pull the pot off the heat, fish out the thyme sprigs and bay leaf if you can see them, then stir in the reserved parsley and plenty of freshly ground Black Pepper. Discard any mussels that stayed closed, then ladle everything into warm bowls and serve at once with the sliced Baguette for soaking up the broth.