Moules Marinières
Ingredients
- 2,000 gMytilus edulis (cleaned and debearded)
- 50 gUnsalted butter (cold, diced)
- 4 pcShallot (finely minced)
- 1 pcApium graveolens (cut into very fine brunoise)
- 1 pcGarlic (minced)
- 250 mlDry white wine
- 1 pcThyme (whole sprig)
- 1 pcBay leaf
- 1 pinchBlack pepper ground
- 1 pcFlat-leaf parsley (chopped)
Method
Glossy shells that open under steam to reveal tender, orange flesh. The broth is light and translucent, with a sharp touch of dry white wine and the aroma of shallots sweated in butter.
- 1
Scrub the mussels under cold water to remove any barnacles. Remove the beard by pulling firmly. Systematically discard any broken shells or those that remain open when tapped.
- 2
In a large pot, melt half of the butter. Add shallots, celery, and garlic. Sweat over medium heat without browning: the vegetables should become translucent and soft.
- 3
Pour in the dry white wine all at once. Add thyme, bay leaf, and black pepper. Bring to a vigorous boil for 2 minutes to let the alcohol's acidity evaporate.
- 4
Toss the mussels into the pot. Cover immediately. Cook over high heat for 5 minutes. Shake the pot firmly two or three times so the mussels at the bottom move to the top and open evenly.
- 5
As soon as all mussels are open, turn off the heat. Add the remaining cold butter and chopped flat parsley. Mix one last time so the butter lightly binds the briny cooking juices.
Frequently asked questions
How do you get this dish right?
- Never add salt to the cooking liquid: mussels release water that is naturally very briny.
- If a mussel hasn't opened after cooking, discard it: it wasn't alive when it went into the pot.
How long does this dish keep?
Consume immediately after cooking. Reheated mussels become rubbery and lose their flavor.
