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Moules Marinières

French moules marinières: mussels steamed in white wine with shallots, garlic, thyme and parsley. Ready in 30 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 kg fresh mussels
  • 30 g butter
  • 2 shallots finely chopped
  • 2 cloves garlic finely chopped
  • 200 ml dry white wine
  • 2 sprigs thyme
  • 1 bay leaf
  • 100 ml double cream (optional)
  • 1 handful parsley chopped
  • Crusty bread to serve

Method
 

  1. Scrub the mussels and pull off the beards. Discard any with broken shells or that stay open when tapped.
  2. Melt the butter in a large pot and soften the shallots and garlic for 3 minutes.
  3. Add the wine, thyme and bay and bring to a boil.
  4. Add the mussels, cover tightly and cook for 4–5 minutes, shaking the pot, until the shells open.
  5. Discard any mussels that stay closed. Stir in the cream, if using, and the parsley.
  6. Serve in bowls with the broth and crusty bread or fries.

Notes

Buy mussels on the day you cook them and keep them in the fridge in a bowl covered with a damp cloth, not in water.