Moules Marinières (Mussels in White Wine)

Fresh mussels steamed open in white wine with shallots, garlic and parsley, served with crusty bread for mopping up the broth.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2kg fresh live mussels (British rope-grown if available)
  • 40g unsalted butter
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 250ml dry white wine such as Muscadet
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 tbsp finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • Crusty baguette, to serve

Method

  1. Rinse the mussels under cold running water. Discard any with broken shells, and any open mussels that do not close when tapped firmly. Pull away the beards and scrub off any barnacles.

  2. Melt the butter in a large, lidded pan over a medium heat. Cook the shallots for 3 minutes until soft, then add the garlic for 1 minute.

  3. Pour in the wine, add the thyme and bay leaf and bring to a rapid boil.

  4. Tip in the mussels, cover tightly and cook over a high heat for 4 to 5 minutes, shaking the pan halfway, until the shells have opened. Discard any that remain closed.

  5. Remove the thyme and bay leaf. Stir in the parsley and plenty of black pepper, then ladle the mussels and broth into warm bowls and serve with baguette.