Les moules marinières
Les moules marinières is a classic French dish made by steaming mussels with white wine, garlic, and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mussels (fresh, cleaned and debearded) | 2 | Kg |
| Shallot (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Butter (unsalted) | 100 | Grams |
| White Wine (dry) | 250 | Milliliters |
| Parsley (fresh, chopped) | 1 | Bunch |
| Bay Leaf (dried) | 1 | Count |
| Thyme (fresh, chopped) | 1 | Tbsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Heavy Cream (whole milk based) | 100 | Milliliters |
Instructions
- Rinse the mussels under cold water and remove any beards. Discard any mussels that do not close when tapped.
- In a large pot, melt the butter over medium heat. Add the shallots and garlic, and sauté until soft and translucent.
- Add the white wine, bay leaf, thyme, and black pepper to the pot. Bring to a boil.
- Add the mussels to the pot, cover with a lid, and steam for 5-7 minutes, or until the mussels have opened.
- Remove the pot from heat. Discard any mussels that have not opened.
- Stir in the heavy cream and chopped parsley. Mix well to combine all flavors.
- Serve the mussels immediately in deep bowls with crusty bread on the side.
Kitchen equipment
Large Pot With Lid