French Bistro Classic: Moules Marinière

There is a restaurant in Montreal totally devoted to serving up this wonderful mollusk in a variety of sauces, each more delicious than the other. La Moulerie, located in the charming and laid-back neighborhood of Outremont, does one thing and they do it well. In fact, it's not uncommon for diners to order a second and third bowl of mussels in an attempt to taste all 10 of their preparations.

If you don't live in Montreal, then I suggest you try out this easy recipe. It's the best known way to prepare mussels, to my knowledge. White wine, butter, parsley, done! I have shared another mussel recipe with you in the past. Read that post here.  This recipe requires even less prep work, if that was even possible. 

A little word on food safety... Remember to buy mussels that are properly displayed, i.e. over or buried under ice. Make sure all the mussels are tightly closed. If there is one that is open, lightly tap it and do not buy it if it does not close. You don't ever want to cook a dead mussel. While transporting them, make sure you don't put them in a plastic bag and close it. They need to breathe. Store them on ice when you get home, never submerged in water. Nowadays, mussels are pretty clean when you buy them, but I would suggest giving them a quick scrub. Cook them right away. And once cooked, never eat any that have not opened.

 

Moules Marinière adapted from Williams-Sonoma

Ingredients:

1 cup dry white wine

2 shallots, minced

3 tbs. unsalted butter

2 Tbs. finely chopped fresh flat-leaf parsley

1 bay leaf

Freshly ground pepper, to taste

2 lb. mussels, well scrubbed and debearded

Baguette slices for serving

 

Method: 

In a large stockpot over medium-high heat, combine wine, shallots, butter, parsley, bay leaf and pepper. Bring to a simmer and cook, uncovered, until the broth is aromatic, 4 to 5 minutes.

Add the mussels, discarding any that do not close to the touch. Cover the pan tightly and steam the mussels until they open, about 5 minutes. You can shake the pan occasionally to ensure even cooking. Discard any mussels that did not open.

Serve in a big bowl and make sure you have a couple of empty bowls to discard the shells. And remember the baguette. Dipping bread in the rich, buttery sauce may be the best part of the experience, one of life's little pleasures. I also made some fries since they go so well with mussels.

Happy cooking!

 

Comments

[Island Vittles]

Moules & Frites! My alllllll time favourite! Your version looks to die for...Theresa

[Hester]

Mmmm, I LOVE MUSSELS! They're incredibly healthy for you, packed with protein, and so gosh darn tasty. This recipe is easy-peasy but your other one, with the breadcrumbs! I've never thought to use breadcrumbs. I'll have to try it sometime! Thank you for sharing :-)

[Ilke]

I would really try it home but I have not found a trusty source here, or I am being too picky! The picture reminds me the one we had in Brussels! Lovely!

[Alina]

Thanks, Theresa.

[Alina]

I was skeptical about the breadcrumb recipe, but you gotta try it.

[Alina]

Thanks!

[G Martin]

Thanks for the tips on safe handling of mussels. I would have never known about not tying the plastic bag.

[torviewtoronto]

lovely pictures
happy holidays

[Frank]

Yes, indeed, so simple, so good... No wonder it's a classic.