Mussels Mariniare
Dive into the rustic elegance of Mussels Marinière, a classic French dish that transforms simple ingredients into a culinary masterpiece. Tender mussels are steamed in a fragrant broth of dry white wine, sautéed shallots, garlic, and fresh herbs like thyme and parsley, perfectly balanced with a hint of butter and olive oil. For an added layer of indulgence, a splash of heavy cream can be stirred in, creating a velvety broth that's utterly irresistible. Ready in just 25 minutes, this recipe is perfect for a quick yet sophisticated dinner. Serve with warm, crusty bread to soak up every drop of the deeply flavorful sauce and turn this seafood delight into an unforgettable meal. Perfect for seafood lovers, this mussels recipe is a must-try for anyone seeking an authentic taste of French cuisine.
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Recipe Information
Ingredients
- 2 pounds mussels, cleaned and debearded
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon thyme leaves
- 1 bay leaf
- 0.25 cup heavy cream (optional for a creamy broth)
- to taste salt
- to taste black pepper
- 1 loaf crusty bread, for serving
Instructions
Clean the mussels thoroughly by scrubbing the shells under cold water and removing any beards. Discard any mussels that are cracked or remain open after tapping lightly. Set aside.
In a large pot with a lid, heat the butter and olive oil over medium heat until the butter melts.
Add the finely chopped shallots and sauté for 2–3 minutes until softened, but not browned.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and add the fresh parsley, thyme, and bay leaf. Season lightly with salt and black pepper. Stir to combine.
Bring the mixture to a simmer and then add the cleaned mussels to the pot. Cover with the lid and increase the heat to medium-high.
Cook the mussels for 5–7 minutes, shaking the pot occasionally to ensure even cooking. The mussels are done when they have opened. Discard any mussels that remain closed.
Optional: Stir in the heavy cream for a luxurious, creamy broth.
Taste the broth and adjust seasoning with additional salt and pepper, if necessary.
Serve the mussels immediately in shallow bowls with the broth ladled over them. Garnish with additional chopped parsley, if desired.
Pair with warm crusty bread to soak up the flavorful broth. Enjoy!
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 284 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1098 mg | 23% | |
*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.
