Mussels Marinières with White Wine
A classic French dish featuring fresh mussels cooked in a savory broth of white wine, garlic, and cream.
Equipment
- large pot
- colander
- Wooden spoon
- measuring cups
- Measuring spoons
Ingredients
- 1 kg Fresh mussels Cleaned and debearded.
- 2 medium Shallots Finely chopped.
- 2 cloves Garlic Minced.
- 200 ml Dry white wine For a balanced broth.
- 100 ml Heavy cream Adds richness.
- 2 tablespoons Unsalted butter For sautéing.
- 1 tablespoon Fresh parsley Chopped, for garnish.
- 1/2 teaspoon Salt To enhance flavors.
- 1/2 teaspoon Black pepper For seasoning.
Instructions
- Clean the mussels under cold water, scrubbing the shells and removing any beards.
- In a large pot, melt the butter over medium heat. Add the chopped shallots and minced garlic, sautéing for 3-4 minutes until soft and fragrant.
- Add the cleaned mussels to the pot and pour the white wine over them. Cover and cook for about 5 minutes until the mussels open.
- Discard any mussels that do not open. Reduce heat to low and stir in the heavy cream, seasoning with salt and black pepper. Simmer for an additional 2 minutes.
- Sprinkle chopped parsley over the mussels and serve hot with crusty bread.
Notes
Mussels Marinières is a delightful dish that showcases the flavors of the sea, perfect for any occasion.