Mussels Mariniere easy Recipe
Today, I want to take you on vacation… without leaving your home! And what better way than with a great classic of French cuisine: Mussels Mariniere.
To be honest, I don’t often think about it. But the other day, my husband came back from the market and said, “Today, I’m making mussels!” At that same moment, our little one had been asking for some since summer…
The result? A steaming casserole of moules marinière was served on the table, accompanied by rice. It was delicious; the sauce perfectly infused the flavors. But between you and me… homemade fries are the best with this dish!
Mussels Mariniere easy Recipe
Ingredients you will need to cook moules marinière at home:
- Whole fresh mussels
- Finely chopped shallots
- Pressed garlic cloves
- Unsalted butter
- Dry white wine
- Freshly ground pepper
- A sprig of rosemary
- A small bunch of finely chopped parsley
How to clean and prepare mussels?
Rinse the mussels in a colander under cold water until the water runs clear, without soaking them. Remove the beards and any external irregularities from the shells using a small knife. Discard any raw mussels that are already open or broken.
After cooking, remove any that are not open.
How to cook moules marinière?
Good news: cooking them is a breeze. The longest part is scraping and rinsing them to avoid sand (and trust me, no one likes that). Then, all you have to do is sauté some onion and garlic in butter, add the mussels, pour in a good glass of dry white wine, season with pepper, and cover. Ten minutes later, they’re open, fragrant, and ready to be served with a little chopped parsley. Simple flavors that smell of vacation and, frankly, will make some restaurants green with envy.
And then mussels can be cooked in a thousand and one ways: marinière of course, but also with beer, chorizo and cream… or even in an exotic version with curry and coconut milk (my little guilty pleasure). In short, it’s the kind of dish that never disappoints and is always a pleasure to share at the table.
How to reheat mussels?
If you’ve made a large batch, you might be wondering. Personally, I don’t recommend reheating them immediately; they become rubbery. It’s best to add them at the very end of another dish: pasta sauce, fish gratin, etc. In short, reheat them gently, without overcooking them.
So, ready to get started? Get out the baking dish, open a bottle of dry white wine, and let the mussels do the rest.
What to serve with Mussels Mariniere?
Big question! For me, homemade fries are the perfect combo; you can’t change your habits. But if you want to mix things up, you can serve them with rice, fries, steamed potatoes, or even spaghetti, a bit like a French version of spaghetti alle vongole. In any case, the white wine sauce will always work wonders.
Mussels Mariniere
Ingredients
- 3 kg whole mussels
- 3 finely chopped shallots
- 2 pressed garlic cloves
- 50 g butter
- 40 cl dry white wine
- Freshly ground pepper
- 1 sprig of rosemary
- 1 small bunch of parsley finely chopped
Instructions
- Start by washing and preparing the mussels.Rinse the mussels in cold water, scrape them, remove the filaments, and sort them, removing any that are open.3 kg whole mussels
- Peel the shallots and garlic cloves. Chop the shallots and press the garlic.In a cast iron pot or large saucepan, melt the butter. Add the onion, shallot, and garlic mixture and cook gently for 2 to 3 minutes.3 finely chopped shallots, 50 g butter, 2 pressed garlic cloves
- When the mixture is translucent, pour in the white wine and stir in the rosemary and pepper.Add the mussels and cook over high heat, covered, for 10 minutes. Stir occasionally, until the mussels are fully open.40 cl dry white wine, Freshly ground pepper, 1 sprig of rosemary
- Add the chopped parsley, mix and serve hot, topped with sauce.1 small bunch of parsley
