This Wine Steamed Mussels recipe Moules à la Marinière is the most typical French way to cook mussels. Pair with wine and enjoy your own France at home!
|14 items mussels|
|4 fl oz dry white vermouth|
|4 tbsp chopped onion(s)|
|3 tbsp parsley|
|2 bay leaf(ves)|
|2 oz butter|
|to taste black pepper(s)|
|1 tbsp parsley|
|1 pinch love ❤️|
Please note that I am not a nutritionist. The nutrition information above is for reference purposes only and is calculated using one of the online calculators. For example, this one.
Have fun with a short quiz before reading the recipe!
Wine steamed mussels or Moules à la Marinière in French is the most typical French way of cooking mussels. The mussels are steamed open in a big pot or casserole with wine and flavorings, and it only takes about 5 minutes. You normally serve mussels with French bread, butter and chilled green or white wine.
I started the whole process with mussels. Mine were dirty and full of sand. So…
I scrubbed and soaked the mussels in cold water with a small amount of black pepper. This is a pretty cool trick that you will find useful in cooking many different dishes because pepper takes away all the sand. Miracles!
I added wine (dry white vermouth) to a pan. Then I brought the wine to boil and added onions, parsley, bay leaf, thyme, pepper and butter. I didn’t add the mussels yet. Lastly, I boiled everything for 3 minutes to evaporate the alcohol slightly reducing its volume.
Next, I added the mussels to the pan. I covered them and boiled on high heat. I tossed the mussels in the pan with wine with a slight up-and-down motion to cook them evenly. In about 5 minutes the shells opened and the mussels were ready.
Finally, I served the mussels on a plate and sprinkled them with chopped parsley. Voila!
Pair with a glass of wine for a great dinner! Portuguese vinho verde Adega do Presidente ↗ works perfectly!
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Start the process with mussels. If they are dirty and full of sand, scrub and soak the mussels in cold water with a small amount of black pepper. The pepper takes all the sand.
Time for Wine
Place wine into a pan. Bring the wine to the boil and add onions, 3 tbsp of chopped parsley, bay leaf, thyme, pepper and butter. Don't add the mussels yet. Boil all for 3 minutes to evaporate alcohol, slightly reducing its volume.
Then, add the mussels to the pan. Cover them and boil on high heat. Toss them in the pan with a slight up-and-down motion so that the mussels are evenly cooked. In about 5 minutes the shells open and the mussels are perfectly done!