Moules Marinières
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 45 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6pounds mussels
- 4tablespoons butter
- 4tablespoons finely minced shallots
- 4cups dry white wine
- 1 to 2cups water (optional)
- Freshly ground black pepper
- 2tablepoons minced fresh parsley
Nutritional analysis per serving (4 servings)
887 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 82 grams protein; 1962 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the mussels.
- Step 2
In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
- Step 3
Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
- Step 4
Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
- Step 5
Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
- Step 6
Sprinkle each serving with parsley and serve
- After the meal is completed, shuck and refrigerate the remaining mussels. Save the shells only if you plan to use a recipe that requires them.
Private Notes
Comments
It was good and super easy but I thought the broth was a bit bland. I think it would have benefitted greatly from a little minced garlic and/or sliced fennel sautéed with the shallots. I’d also reduce the wine down a bit before adding mussels to be steamed.
all in all, this is a pretty basic recipe and 'serves as it stands. I think that a little more additional flavoring from garlic, as suggested, wouldn't be overkill, nor a small splash of pernod liquer at the end, as well. To your taste--a mild bit of anise...very tiny splash...wonderful.
This is a great classic recipe. So good! I add heavy cream to the broth and reduce a bit just before serving. All the better excuse to grill some bread and sop up the extra broth.
all in all, this is a pretty basic recipe and 'serves as it stands. I think that a little more additional flavoring from garlic, as suggested, wouldn't be overkill, nor a small splash of pernod liquer at the end, as well. To your taste--a mild bit of anise...very tiny splash...wonderful.
It was good and super easy but I thought the broth was a bit bland. I think it would have benefitted greatly from a little minced garlic and/or sliced fennel sautéed with the shallots. I’d also reduce the wine down a bit before adding mussels to be steamed.