Or, in French…Moules a la Mariniere
Mussels always seemed like a delicacy to order at a restaurant until I learned how easy they were to make. Of course knowing this, I’ll still happily pay 20 bucks for a bucket of mussels and a side of fries.
Any type of mussel will work; when shopping for mussels just look for ones that are tightly closed. Any that are gaping should not be eaten as it is an indication that they are dying or dead. While it may be tempting, do not buy the already frozen, opened, cleaned mussels; use fresh, fresh, and fresh mussels!
- 6 tbs unsalted butter
- 3 medium shallots, minced (about 9 tbs)
- 6 medium garlic cloves, minced
- 2 cups dry white wine
- 1 bay leaf
- 6 lbs of mussels, scrubbed and debeared
- ¼ heavy cream
- ½ cup minced fresh parsley leaves
- Salt and ground black pepper
Melt 2 tbs of butter in a large Dutch oven over medium-high heat. Add shallots and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf and simmer until flavors have blended, about 3 minutes.
Increase heat to high and add the mussels. Cover and cook, stirring occasionally, until the mussels open, 4-9 minutes.
Using a slotted spoon, transfer the mussels to a large serving bowl, leaving the liquid in the pot;. Discard any mussels that have not opened. Remove and discard bay leaf.
Stir in 4 remaining tbs of butter and the cream into the broth and simmer over medium-high heat until the butter is melted and the liquid is slightly thickened, about 2 minutes. Stir in the parley. Taste the broth and add salt and pepper if necessary. I’ve found that the mussels make the broth salty so I only add pepper..
Pour the sauce over the musels and serve immediately with a side of fries.