Moules Marinière à la Parisienne
Indulge in the rich and savory experience of Moules Marinière à la Parisienne, a classic French dish that brings the flavors of the sea right to your table. Each year, our mussel party has become a beloved tradition among friends and family, with guests eagerly anticipating this delectable dish. Fresh mussels steamed in a delicate broth of aromatic shallots, garlicky goodness, and high-quality dry white wine create a sauce that's perfect for soaking up with crusty French bread or homemade focaccia. This recipe not only showcases the deliciousness of mussels but also creates an inviting environment that fosters togetherness and joy. So gather your loved ones, pour a glass of wine, and make unforgettable memories over this enchanting seafood delight.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Fresh mussels
2 lbs (cleaned and debearded)
Butter
2.5 ounces (unsalted)
Shallots
4 (finely chopped)
Garlic
2 cloves (crushed)
Dry white wine
12 ounces (preferably a crisp Sauvignon Blanc)
Bouquet garni
1 (a small piece of celery, a small slice of carrot, sprig of fresh parsley, and a bay leaf tied together)
Salt
to taste
Freshly ground black pepper
to taste
Fresh parsley
2 tablespoons (chopped)
Instructions
1
Rinse the fresh mussels under cold water and soak them in a bowl of clean water for about 30 minutes. This helps them expel any sand or grit.
2
Discard any mussels that remain open or have broken shells, as they are not safe to eat. Scrub the remaining mussels under cold running water and use a knife to remove any beards.
3
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped shallots and crushed garlic, sautéing gently for about 3-4 minutes until soft and translucent.
4
Pour in the dry white wine and add the bouquet garni. Bring the mixture to a boil over high heat for approximately 2 minutes to let the alcohol cook off.
5
Season the broth with a pinch of salt and freshly ground black pepper to taste.
6
Add the cleaned mussels to the pot, cover with a lid, and cook on high heat for about 5-7 minutes, or until the mussels have opened. Shake the pot occasionally to redistribute the mussels.
7
Using a slotted spoon, carefully remove the opened mussels from the pot and set aside in a warm dish, discarding any mussels that did not open.
8
Return the pot with the remaining liquid to high heat and boil for an additional 5-10 minutes, or until the broth has reduced by half, concentrating the flavors.
9
Once reduced, add the mussels back into the pot to heat them through. Gently sprinkle with chopped parsley and stir to combine.
10
Transfer the mussels to a warmed serving dish, pouring the delicious broth over the top. Serve with plenty of crusty bread for soaking up the flavorful juices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moules Marinière à la Parisienne?
It is a classic French seafood dish consisting of fresh mussels steamed in a broth of butter, shallots, garlic, and dry white wine.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What are the primary ingredients for the broth?
The broth is made using unsalted butter, finely chopped shallots, crushed garlic, and dry white wine.
How should I prepare the fresh mussels before cooking?
Rinse them under cold water, soak in clean water for 30 minutes to expel sand, scrub them, and remove the beards.
Which mussels should be discarded before cooking?
You should discard any mussels that remain open after being tapped or those with broken shells.
What type of white wine is recommended for this recipe?
A crisp dry white wine, such as Sauvignon Blanc, is preferred.
What is included in the bouquet garni for this dish?
The bouquet garni consists of a small piece of celery, a slice of carrot, a sprig of fresh parsley, and a bay leaf tied together.
How long should I sauté the shallots and garlic?
Sauté them gently in melted butter for about 3-4 minutes until they are soft and translucent.
Why do I need to boil the wine mixture before adding mussels?
Boiling the wine for approximately 2 minutes allows the alcohol to cook off while concentrating the flavor.
How long do the mussels take to cook?
Mussels typically take 5-7 minutes to cook on high heat until they have opened.
What should I do with mussels that do not open after cooking?
Any mussels that remain closed after the cooking process should be discarded as they may not be safe to eat.
Why is the broth reduced after removing the mussels?
The broth is boiled for an additional 5-10 minutes to reduce by half and concentrate the savory flavors.
What is the best way to serve Moules Marinière?
Serve the mussels in a warm dish with the broth poured over them, accompanied by crusty French bread or homemade focaccia.
How much butter is used in this recipe?
The recipe calls for 2.5 ounces of unsalted butter.
How many shallots are required?
You will need 4 finely chopped shallots.
Can I use salted butter instead of unsalted?
Yes, but you should adjust the additional salt seasoning to taste to avoid the dish becoming too salty.
What kind of parsley is used for the garnish?
Freshly chopped parsley is used to stir in at the end and as a garnish.
Is this recipe considered difficult to make?
No, it is tagged as an easy recipe and a quick meal, perfect for parties.
What is the purpose of soaking the mussels in water for 30 minutes?
Soaking helps the mussels expel any internal sand or grit for a cleaner eating experience.
How many garlic cloves are in this dish?
The recipe uses 2 crushed garlic cloves.
What is the total weight of mussels needed?
The recipe requires 2 lbs of fresh mussels.
What equipment is best for cooking the mussels?
A large pot with a lid is essential for steaming the mussels and allowing room for them to open.
Should the heat be high or low when steaming mussels?
The mussels should be cooked on high heat to ensure they steam quickly and open properly.
How much wine is added to the pot?
The recipe uses 12 ounces of dry white wine.
Is this dish suitable for a dinner party?
Yes, it is specifically noted as a beloved tradition for mussel parties and fosters togetherness.
What is 'debearding' a mussel?
It is the process of removing the fibrous brown threads (the beard) that the mussel uses to attach itself to rocks.
Can I use dried herbs instead of a bouquet garni?
While fresh is best for this French classic, you can use dried equivalents tied in cheesecloth if fresh is unavailable.
What does 'sautéing until translucent' mean?
It means cooking the shallots until they become semi-transparent and soft without browning them.
Does this recipe include nutritional information like calories?
The provided data does not list specific calorie or macronutrient counts.
What should I do while the mussels are steaming?
You should shake the pot occasionally to redistribute the mussels and ensure they all cook evenly.