📍 Where this dish comes from: Brittany (Bretagne)
Discover the history of this region →
Discover the history of this region →
The simplest and greatest of French shellfish dishes — fresh mussels steamed open in a fragrant bath of white wine, shallots, garlic, and butter, their briny juices mingling into the most aromatic broth imaginable. Eaten from the shell with the broth scooped up in a half-shell spoon, this is the essence of the sea.
What You’ll Need
Servings: 4 servings
Calories: 320kcal
Ingredients
- 2 kg fresh mussels scrubbed and debearded
- 4 shallots finely diced
- 4 garlic cloves minced
- 300 ml dry white wine (Muscadet or Chablis)
- 4 tbsp unsalted butter
- Large handful flat-leaf parsley, roughly chopped
- 2 bay leaves
- 3 sprigs fresh thyme
- White pepper
- 4 tbsp crème fraîche (for a creamy version) Optional
Instructions
- Discard any mussels that are cracked or that don't close when tapped sharply.
- Melt butter in a very large pot over medium heat. Sauté shallots and garlic 3 minutes until soft.
- Add white wine, bay leaves, and thyme. Bring to a boil.
- Add all mussels at once. Cover and cook over high heat 4–5 minutes, shaking the pot occasionally.
- Remove lid — mussels should all be open. Discard any that remain closed.
- For the creamy version: remove mussels to a warm bowl. Stir crème fraîche into broth, simmer 2 minutes.
- Pour broth over mussels. Scatter parsley generously. Serve immediately in wide bowls.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 24g | Fat: 18g
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Health Benefits
- Mussels are a nutrient-dense shellfish, providing notable amounts of B12, zinc, and selenium.
- Mussel broth contains taurine, an amino acid important for heart and brain function.
- Mussels are considered one of the more sustainable seafood choices, since they filter-feed rather than requiring feed input.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Ratatouille Provençale