Dinner · 25 min · french

Moules Marinière

Mussels does the heavy lifting here, with dry white wine rounding it out. A French dinner that takes 25 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 lb Mussels
• 1.5 cups Dry white wine
• 3 Shallots
• 3 cloves Garlic
• 4 tbsp Butter
• 1/2 cup Fresh parsley
• 3 sprigs Thyme
• 1 loaf Crusty bread

Steps

1. Scrub the mussels and pull off the beards; discard any that stay open when tapped — they were dead before cooking and stay dead.
2. Sweat the shallots, garlic, and thyme in half the butter 4 minutes until soft but not colored.
3. Pour in the wine and bring to a rolling boil — the mussels need violent steam, not a gentle bath.
4. Tip in the mussels, lid on, and steam 5 to 6 minutes, shaking the pot twice, until every shell has gaped open.
5. Fish out any mussels that refused to open and discard them without debate.
6. Swirl in the remaining butter and most of the parsley off the heat; the butter turns the broth silky.
7. Serve in deep bowls with the broth ladled over and mountains of crusty bread — the bread is not optional, it is the point.

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