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France · Cuisine des côtes de la Manche et de l'Atlantique
Moules marinières (mussels in white wine)
Mussels steamed open in white wine with shallots, parsley and a little butter. Served with fries or bread.
translation Translated from French. Translation by Inès Delacroix. Read the original
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- Servings
- 4
- Preparation
- 20 min
- Cooking
- 12 min
- Total
- 32 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine des côtes de la Manche et de l'Atlantique (FR) — declared by the author
- Main dish
- Quick
- Boiled
- Everyday
Ingredients
For 4 servings
- 2 kg bouchot mussels, scrubbed and washed
- 3 piece shallots
- 200 ml dry white wine
- 30 g butter
- 1 bunch flat-leaf parsley
- 1 pinch pepper
Method
- Step 1. Sort the mussels: discard any that stay open when tapped. Rinse without soaking them.
- Step 2. Melt the butter in a large pot, add the chopped shallots and cook without colouring.⏱ 3 min
- Step 3. Pour in the wine, bring to the boil, add the mussels. Cover and cook over high heat, shaking the pot halfway.⏱ 7 min
- Step 4. The mussels are ready when open. Discard any that stayed closed. Add pepper and chopped parsley and serve with the juices.
Story and cultural note
A coastal classic, often served as moules-frites in northern France and Belgium. Only one rule matters: discard mussels that stay open before cooking or stay closed after.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsMolluscsMilkSulphites
