Appetizer: France – Moules Marinières (Mussels in White Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

2 to 3 lb (1–1.5 kg) fresh blue mussels, debearded and scrubbed
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
2 cloves garlic, crushed
1 cup (240 ml) dry white wine
2 bay leaves
A few sprigs fresh thyme
Salt and black pepper to taste
A handful chopped flat-leaf parsley
Lemon wedges, to serve
Crusty bread, to serve

Instructions

1. Rinse and discard any mussels that are open and don’t close when tapped.  
2. Melt butter in a large, heavy pot over medium heat; add shallots and garlic and sweat until translucent.  
3. Add white wine, bay leaves and thyme; bring to a brisk simmer.  
4. Add mussels, cover tightly and steam 4–6 minutes, shaking the pot once, until mussels open.  
5. Discard any unopened mussels, season with salt and pepper, stir in chopped parsley and serve immediately with lemon and bread.