Moules Mariniere (French Mussels in White Wine Sauce)
This is a traditional French dish that will have you booking the next flight to Normandy.
Although this dish is quintessentially French it is probably more of a consistent feature on the dinner tables of the northeastern region of the country. The beauty of a mussel recipe like this is that the mussels (or ‘moules’ in French) are served absolutely fresh.
Mussels are harvested all over the coast of France and then shipped live to the local fishmongers. There they are bought (still alive), taken home, cleaned and prepared in this simple yet stunning recipe and enjoyed by anyone lucky enough to be present.
So the key for you to enjoy this dish is to do the same, and by that I mean: buy only the freshest best alive mussels from your local trusted fishmonger.
If you are not a fan of the richness of the fresh cream, then simply leave out the cream and enjoy ‘Moules a la Normande’ instead. Enjoy with some crusty French bread, a glass of good dry white wine and a smile on your face.
Moules Mariniere (French Mussels in White Wine 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 stalk celery
- 2 tablespoons thyme fresh, finely chopped
- 3 bay leaves 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
Related: Thai Green Curry Mussels
Related: Steamed Mussels with Mango and Coriander Salsa
Related: Beer Can Mussels
Related: Cajun Butter Mussels
