Moules Mariniere (French Mussels in White Wine Sauce)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Moules Mariniere (French Mussels in White Wine Sauce)
Description
Moules Mariniere involves cleaning black mussels and preparing a sauce by gently softening diced shallots, celery stalk, and garlic in butter over low heat. Fresh thyme and bay leaves add herbaceous undertones before fresh cream is stirred in and the mixture is simmered to meld flavors. Separately, white wine is brought to a boil, then mussels are added to steam covered for just a few minutes until they open.
The opened mussels are transferred to a serving dish warmed with hot water beforehand, and the cooking liquid is boiled down to concentrate flavor before straining and adding to the mussels. The sauce is then poured over, coating the mussels with its creamy texture and subtle acidity from white wine vinegar. Any mussels that do not open are discarded for safety.
This dish can serve as a lighter main course or a first course, offering a fresh seafood experience that highlights the natural taste of mussels balanced with a smooth, aromatic sauce. It's ideal paired with crusty bread to sop up the sauce.
Ingredients
- 1 kilogram black mussels
- 400 milliliters fresh cream
- 250 ml white wine dry
- 3 French shallots about 90 grams (3 ounces) finely diced
- 1 celery stalk
- 2 tablespoons thyme fresh, finely chopped
- 3 bay leaf fresh
- 3 tablespoons parsley fresh, finely chopped
- 65 grams butter
- 1 tablespoon white wine vinegar
Instructions
- Note: This recipe serve 4 as a first course or 2 substantial main course servings.
- Clean the mussels.
- Place a large pot on low heat.
- Add the butter.
- Soften shallots, celery and garlic for about 5 minutes, stirring occasionally.
- Add the thyme, bay leaves and cream, then increase the heat to high.
- Bring to the boil and then reduce the heat and simmer for approximately 10 minutes.
- Meanwhile place a deep pan or pot with a fitted lid on high heat, add the wine and bring to the boil.
- Heat the serving dish by filling it with some hot water.
- Add the mussels to the wine and cover, cook for 1-2 minutes.
- Drain and dry the serving dish.
- Remove the lid from the mussel pan and remove any mussels that are open, place them in the serving dish and cover with foil.
- Continue to boil the wine and mussels until they have all opened and transfer them to the serving dish.
- Once all of the mussels have opened (discard any stubborn ones that refuse to open) strain the wine through a fine strainer into the cream sauce reduce a further 10 minutes.
- Remove the bay leaves.
- Stir through the vinegar and pour the sauce over the mussels.
- Garnish with parsley and serve.
- Enjoy with some crusty French bread, a glass of good dry white wine and a smile on your face.
Notes
User Reviews
Overall Rating
4.9
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