Careful testing of mussels
Use only closed, undamaged shells. Copies that do not close before cooking or do not open afterwards are sorted out.
French Recipe
Moules marinières
Fresh mussels are carefully tested for Moules marinières and opened in a wide pot over aromatic white wine sud. The short steaming process keeps the mussel meat juicy.
Total time
30 min
Calories
390 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Mussels in white wine with shallots and parsley
In this bistro classic, it is mainly the freshness of the mussels that decides. The brew needs only a few ingredients, because the mussels give off salty liquid when opened. Therefore, only after cooking is tasted and usually not salted at all. Baguettes or fries take in the aromatic brew.
Quick Dinners
French Recipes
Dinner
Seafood
Recipe
Moules marinières
Moules marinières are mussels that are steamed in a few minutes with shallots, garlic, dry white wine, butter and parsley.
Ingredients
4 servings
Method
-
1
Control shells
Brush shells under cold water and remove the beards. Dispose of damaged shells. Tap open shells slightly; do not close, also throw away.
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2
Start Sud
Melt butter in a very large pot. Sauté shallots for 3 minutes translucent, cook garlic for 30 seconds. Add white wine and bay leaf and boil vigorously for 2 minutes.
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3
Steaming mussels
Add the drained mussels into the pot and cover immediately. Cook for 5 to 7 minutes in high heat, shake the closed pot vigorously twice.
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4
Check open mussels
Remove the lid. Dispose of all shells that have remained closed after cooking. Remove bay leaf and add parsley and black pepper.
-
5
Serve immediately
Spread shells with the hot white wine sud into deep bowls. Do not salt until the brew has been tasted. Serve with baguette or freshly fried fries.
Kitchen know-how
Tips for Moules marinières
Choose Large Pot
The shells need space so that the steam reaches them evenly. Instead of stirring the closed pot vigorously during cooking.
Variations
How to adapt this recipe
After opening the mussels, stir 100 ml of cream into the brew and cook for two minutes. Lift the mussels out briefly so that they do not become tough.
Cut half a fennel tube very finely and sweat together with the shallots. This gives the white wine sud a southern French aniseed note.
Nutrition per serving
390kcal
12.0 gCarbohydrates
42.0 gProtein
15.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Moules marinières
The shells are undamaged and closed. Slightly open shells must close when tapped; if they do not, they are not used.
In a hot, closed pot, most mussels open after five to seven minutes. Longer cooking makes the mussel meat more firm and dry.
When opened, the mussels pour salty liquid into the white wine sud. Therefore, the brew is first tasted and seasoned only if necessary.
The bivalve molluscs should be cleaned immediately before cooking and then served immediately. Shallots, garlic and parsley can be pre-cut and refrigerated.
Baguette takes up the brew particularly well. In northern French brasseries the mussels are often served as moules frites with crispy fries.
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