Classic French Moules à la Marinière

Ingredients

• 2 kg (4.4 lbs) fresh mussels 2 kg (4.4 lbs) fresh mussels
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240 ml) dry white wine 1 cup (240 ml) dry white wine
• 1 cup (240 ml) fish or vegetable broth 1 cup (240 ml) fish or vegetable broth
• 1/4 cup (60 ml) heavy cream 1/4 cup (60 ml) heavy cream
• 1/4 cup (15 g) fresh parsley, chopped 1/4 cup (15 g) fresh parsley, chopped
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Scrub the mussels under cold running water, removing any beards or debris. Discard any mussels that are open and do not close when tapped.
2. 2.
   In a large pot, melt the butter over medium heat. Add the shallots and garlic, and sauté until translucent.
3. 3.
   Pour in the white wine and bring to a simmer. Add the fish or vegetable broth, cream, parsley, and thyme sprigs. Season with salt and pepper.
4. 4.
   Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
5. 5.
   Discard any mussels that have not opened. Remove the pot from the heat.
6. 6.
   Serve the mussels in bowls, ladling the broth over the top. Garnish with additional fresh parsley, if desired. Serve with crusty bread on the side.

Treat your ingredients with care...

• Mussels — Make sure to discard any mussels that are cracked or do not close when tapped. Scrub them well under cold running water to remove any sand or debris.

Tips & Tricks

• Use a dry white wine that you would enjoy drinking, as it will greatly enhance the flavor of the broth.
• Serve the Moules à la Marinière with a side of crispy French fries for a classic bistro experience.
• If you prefer a lighter version, you can omit the cream from the recipe.

Serving advice

Serve the Moules à la Marinière in individual bowls, making sure to ladle plenty of the flavorful broth over the mussels. Provide each person with a small bowl for the discarded shells. Serve with crusty bread on the side for dipping into the broth.

Presentation advice

Garnish the Moules à la Marinière with a sprinkle of fresh parsley for a pop of color. Serve the dish in rustic bowls to showcase the beauty of the mussels and the aromatic broth.