Moules marinière

Prepared 0 of 6 steps

1. 01

   Rinse the mussels

   Wash the shells under cold water, remove threads and dirt. Discard broken shells. Gently tap open mussels: if they do not close, discard them as well. Keep cleaned mussels chilled.

2. 02

   Prepare the aromatic ingredients

   Peel and finely chop the shallots, mince the garlic. Rinse the parsley, dry it, and roughly chop it. Choose a wide pot with a lid so that the mussels occupy no more than two-thirds of its volume.

3. 03

   Sauté the shallots

   Melt the butter and sauté the shallots on medium heat for 3–4 minutes until soft, without browning to a golden color. Add the garlic and stir for another 30 seconds so it releases its aroma but does not become bitter.

4. 04

   Add the wine

   Pour in the white wine, sprinkle with pepper and bring to a vigorous boil. Boil for 2 minutes uncovered. Do not salt the broth yet: the mussels will release their own salty juice.

5. 05

   Cook under the lid

   Add mussels, cover and cook for 5–7 minutes. Shake the pan several times, holding the lid with oven gloves. The shells should open and the flesh become opaque and hot.

6. 06

   Finish and serve

   Remove mussels that did not open after cooking. Stir in the parsley and divide the mussels with their wine broth among deep plates. Bread, potatoes, lemon, and cream are not part of this version.