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–+ servings

Moules Marinières Vin Blanc

The simplest and greatest of French shellfish dishes — fresh mussels steamed open in a fragrant bath of white wine, shallots, garlic, and butter.
Print Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: French
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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