Moules Mariniere
Dive into the classic French flavors of Moules Marinière, a sumptuous seafood dish that brings the briny essence of the ocean straight to your table. This recipe features tender, fresh mussels bathed in a luxurious white wine and cream broth, infused with fragrant shallots, garlic, and a medley of herbs like thyme and parsley. Simmered to perfection in under 30 minutes, this quick yet elegant dish is crowned with a creamy sauce that’s irresistibly rich and flavorful. Serve with crusty bread to soak up every last drop of the indulgent broth, making it the perfect centerpiece for a dinner party or a romantic evening in. Moules Marinière is an easy-to-make showstopper that celebrates the art of French cuisine while delighting seafood lovers with its simplicity and sophistication.
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 3 tablespoons Unsalted butter
- 2 medium Shallots
- 3 cloves Garlic cloves
- 1 cup Dry white wine
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 loaf Crusty bread
Instructions
Start by cleaning the mussels. Rinse them thoroughly under cold water, scrubbing away any dirt or debris. Discard any mussels that are cracked or that don’t close when tapped.
Finely dice the shallots and mince the garlic cloves. Chop the parsley finely and set it aside for garnish.
In a large, deep pot or Dutch oven, melt the butter over medium heat.
Add the diced shallots and garlic to the pot. Sauté gently for 3-4 minutes, or until they are soft and fragrant but not browned.
Pour in the dry white wine and add the thyme leaves, bay leaf, salt, and black pepper. Stir well and bring the mixture to a simmer.
Add the cleaned mussels to the pot. Cover with a tight-fitting lid and cook for 5-7 minutes, shaking the pot occasionally to ensure the mussels cook evenly. The mussels are done when they have all opened. Discard any mussels that remain closed.
Remove the mussels with a slotted spoon and set them aside in a large serving bowl, keeping them warm.
Strain the broth through a fine mesh sieve to remove any grit. Return the broth to the pot, stir in the heavy cream, and simmer for 2-3 minutes to thicken slightly.
Taste the broth and adjust seasoning if necessary. Pour the creamy broth over the mussels in the serving bowl.
Garnish with the chopped parsley and serve immediately with crusty bread on the side for dipping.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 8069 mg | 351% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.4 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 872 mg | 67% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 4415 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
