Seafood & Catch · Free recipe
Moules Mariniere (Mussels in White Wine)
Fresh mussels steamed open in a fragrant broth of white wine, garlic, shallots, and butter. Serve with crusty bread to soak up every drop of the incredible sauce.
Step 1
Place the mussels in a bowl of cold water. Scrub each shell and pull off any stringy beards by tugging them toward the hinge.
Step 2
Discard any mussels with cracked shells, and any open ones that do not close when you tap them; these are not alive and must not be cooked.
Step 3
Drain the cleaned mussels and set aside.
Step 4
In a large, wide pot with a tight lid, melt the butter over medium heat.
Step 5
Add the shallots and cook for 3 minutes until soft and translucent, then add the garlic and cook 1 minute more until fragrant.
Step 6
Pour in the white wine, add the black pepper, and bring to a strong simmer for 2 minutes to cook off the raw alcohol.
Step 7
Add all the mussels at once and cover the pot tightly.
Step 8
Steam for 4 to 6 minutes, shaking the covered pot once or twice, until the shells have opened.
Step 9
Lift the lid; the mussels are done when nearly all the shells have opened wide. Discard any that remain firmly shut.
Step 10
If using, pour in the cream and stir gently to warm it through.
Step 11
Sprinkle in the parsley and give everything a gentle toss.
Step 12
Ladle the mussels and broth into wide bowls and serve immediately with crusty bread and lemon wedges.
Tips from the test kitchen
- Buy mussels the day you cook them and keep them cold and loosely covered, never sealed in a bag or water.
- The broth is the best part; toasted bread for dipping is not optional.
