Moules Marinières

Ingredients

Instructions

1. 1

   Sort through the mussels and discard any with cracked shells or any that stay open when tapped firmly. Rinse the remaining mussels under very cold running water, scrubbing if needed, and pull off any remaining beards. Slice the shallot, chop the garlic, and chop the parsley so everything is ready before you start cooking.

2. 2

   Set a large pot over medium heat. Add the butter and, once melted and foaming lightly, add the shallot and garlic. Cook for about 1 minute, stirring, until softened and fragrant but not browned; keeping the aromatics pale gives the broth a cleaner flavor.

3. 3

   Pour in the white wine and bring it to a brisk simmer for 30 to 60 seconds to let the alcohol cook off slightly.

4. 4

   Add the mussels, most of the parsley, and the black pepper. Cover the pot tightly and steam for 4 to 5 minutes, shaking the pot once or twice, until the mussels have opened. Do not overcook; they should be just opened and juicy.

5. 5

   Remove the lid and discard any mussels that have not opened. Taste the broth before seasoning further; mussels are naturally salty, so extra salt is usually unnecessary. Spoon the mussels and broth into warm bowls and scatter over the remaining parsley.

6. 6

   Serve immediately with lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •Use very fresh mussels that smell like the sea, never fishy.
• •Have the pot fully preheated and all ingredients chopped before cooking; the dish comes together in minutes.
• •If you want more broth for dipping bread or fries, add 50 ml water with the wine.
• •A crusty baguette or pommes frites are classic alongside, but they are not included in the nutrition estimate.

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