Moules Marini√®res or Sailor Style Mussels is a classically French dish that’s easy for a delicious dinner. Have lots of crusty bread to sop up the juices.
I’ve been in a French kind of mood lately. Probably because a year ago I was in Paris with one of my girlfriends and I want to go back in the worst way. So today we’ve got moules marini√®res which I thought would be a great follow up to the boef bourguignon from a couple of weeks ago.
These sailor style mussels are a light and delicious dinner that comes together quickly, but tastes like you spent all day making them.
I love cooking with mussels. They have a clean fresh taste and they cook up in minutes. They’re also really good at absorbing any seasonings that you might throw in the pot with them. This dish is flavored with white wine, shallots and garlic. (All delicious elements by themselves…but put them altogether and you’ve got a swoon worthy dish.)
The hardest part about making this dish is cleaning the mussels. Although, I have found that the mussels coming from most markets have already been cleaned. If yours haven’t, no worries. All you need to do is rinse them under cold water and remove the beards. That’s the hairy/fuzzy thing attached to the shell. It should pull right off. Don’t toss these into your garbage disposal or you’ll have a smelly sink for days. Toss them into the trash.
Once they’re cleaned, you’re ready to make your moules marini√®res.
Moules marini√®res is best served with a loaf of crusty bread, (or you can toast some French bread slices with olive oil, salt, and pepper) so that you can sop up all the delicious juices from the dish and a bottle of dry white wine. One bite and you’ll swear you’re overlooking the Siene at sunset, minus the rude waiter.
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 teaspoons garlic, minced
- 2 sprigs thyme
- ½ cup dry white wine
- 1½ pounds mussels, scrubbed and de-bearded
- ½ cup heavy whipping cream
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon chives, minced
- kosher salt
- freshly ground black pepper
- lemons (optional) for serving
- Add butter to a large Dutch oven, or heavy pot with a lid, over medium heat.
- Once butter has melted, add the shallots and saute until tender (about 2 minutes).
- Add the garlic and thyme and cook until fragrant, about a minute longer.
- Pour in the wine and increase the heat to high. Once boiling, add the mussels and cover with the lid. Cook mussels just until they open (about 2-3 minutes). Give them a stir once or twice during that time.
- Remove lid and pour in the cream. Reduce heat to medium and stir. Cook just until liquid has reduced a little bit (about 2 minutes).
- Top with parsley and chives.
- Add salt and pepper to taste.
- Discard any mussels that haven't opened or only opened a tiny bit.
- Serve with crusty bread.
¬† Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.