All, Recipes, Seafood
Moules Marinière
A coastal classic since the thirteenth century, Moules Marinière will transport you right to the Breton region, no matter where you're enjoying them.
To keep things eco-friendly and eliminate the prospect of gritty, sandy meat, we recommend seeking out a fishmonger to purchase rope-grown, farmed mussels. If you prefer buying (or–if you’re seriously close to nature–fishing) your mussels wild, soak them in cold, salty water for at least twenty minutes to clear out any debris. And whatever you do, don’t forget the crusty bread–crucial for soaking up the remainders of the briny, delectable sauce.
How to Make It
Ingredients
- ¼ cup unsalted butter
- ½ small fennel bulb, finely chopped
- 3 medium shallots, finely chopped
- 2 garlic cloves, sliced
- 1 large thyme sprig
- ½ tsp kosher salt, divided
- Freshly ground black pepper
- 4 lbs (1.8 kg) fresh mussels, scrubbed and debearded
- 1 ¼ cups dry white wine, such as Sauvignon Blanc
- ¼ cup 35% cream
- 2 tbsp finely chopped parsley
Instructions
- Melt butter in a large, heavy pot over medium-high heat. Add fennel, shallots, garlic, and thyme. Season with ¼ tsp salt and pepper. Cook, stirring occasionally, until shallots are soft, about 3 to 4 minutes. Add mussels and stir for 1 minute. Add wine, cover, and steam until shells open, approximately 5 to 7 minutes. Remove from heat. Transfer mussels to 4 shallow bowls using a slotted spoon, discarding any that do not open.
- Stir cream and parsley into cooking liquid to combine. Adjust seasoning with remaining ¼ tsp salt, if needed. Ladle cooking liquid over mussels. Serve with crusty bread.
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