Mussels steamed in white wine, garlic, and shallots. Serve with crusty bread for dipping.
This is moules mariniere - the French standard. Use dry white wine you would drink.
PEI mussels are clean and reliable. The broth should be plentiful.
Ingredients
Scale
Measurement units
- 4 lb Fresh mussels, scrubbed and debearded
- 2 tbsp Olive oil
- 4 tbsp Butter
- 3 piece Shallots, minced
- 4 clove Garlic cloves, minced
- 1 ½ cup Dry white wine
- ¼ tsp Salt
- ¼ tsp Black pepper
- ¼ cup Fresh parsley, chopped
- 4 whole Lemon wedges
- 1 loaf Crusty bread
Ingredients
Scale
Measurement units
- 4 lb Fresh mussels, scrubbed and debearded
- 2 tbsp Olive oil
- 4 tbsp Butter
- 3 piece Shallots, minced
- 4 clove Garlic cloves, minced
- 1 ½ cup Dry white wine
- ¼ tsp Salt
- ¼ tsp Black pepper
- ¼ cup Fresh parsley, chopped
- 4 whole Lemon wedges
- 1 loaf Crusty bread
Instructions
Prep the mussels
Scrub mussels under cold water. Pull off any beards. Discard any mussels that are open and don't close when tapped. Rinse and drain.
Ingredients
- mussels (4 lb)
Steam the mussels
Heat olive oil and 2 tablespoons butter in large pot over medium heat (325-350°F surface). Add shallots and garlic, cook 2 minutes until soft. Add wine and bring to boil. Add mussels, cover, and cook 4 to 5 minutes, shaking pot occasionally, until mussels open. Remove from heat. Discard any unopened mussels.
Equipment
- large pot with lid
Ingredients
- olive oil (2 tbsp)
- butter (2 tbsp)
- shallots, minced (3 piece)
- garlic, minced (4 clove)
- white wine (1 ½ cup)
Serve with bread
Swirl remaining butter into broth. Season with salt and pepper. Add parsley. Divide mussels and broth among warm bowls. Serve with lemon wedges and crusty bread.
Ingredients
- butter (2 tbsp)
- salt (¼ tsp)
- pepper (¼ tsp)
- parsley (¼ cup)
- lemon wedges (4 whole)
- crusty bread (1 loaf)
Before you cook
Cook notes
- • This is moules mariniere - the French standard.
- • Use dry white wine you would drink.
- • PEI mussels are clean and reliable.
- • The broth should be plentiful.
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