Moules Marinières
- Moules Marinières is a traditional French dish featuring fresh mussels cooked in a light broth of white wine, butter, shallots, garlic, and herbs like thyme and parsley. The name "marinières" comes from the French word for "sailor" or "mariner," as this dish is closely associated with the seaside and fishermen.
- The mussels are steamed until they open, absorbing the rich flavors of the wine and aromatics. The dish is typically served with crusty bread to dip into the flavorful broth, making it a perfect, light meal. Optionally, a splash of cream can be added to make the broth richer.
- It’s a classic dish in French cuisine, especially along the coasts, and is often enjoyed as an appetizer or main course.
Ingredients:
- Fresh mussels (cleaned)
- Butter
- Shallots (finely chopped)
- Garlic (minced)
- Dry white wine
- Fresh herbs (parsley, thyme, bay leaf)
- Salt and pepper
- Cream (optional, for a richer broth)
Time Required:around 25-30 minutes
Preparation time: 10-15 minutes Cooking time: 10-15 minutes
Steps:
Prepare the Mussels: Clean the mussels, discarding any that are open and won’t close when tapped.
Cook the Aromatics: In a large pot, melt butter over medium heat. Add the shallots and garlic, cooking until soft and fragrant (about 2-3 minutes).
Add Wine and Herbs: Pour in the white wine and add the herbs (thyme, bay leaf). Bring to a simmer.
Cook the Mussels: Add the mussels to the pot, cover with a lid, and let them steam for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.
Finish and Serve: Remove the pot from heat. Optionally, stir in a bit of cream for a richer sauce. Garnish with freshly chopped parsley and serve with crusty bread to soak up the broth.
