Mussels in White Wine

Moules marinière is the classic French bistro dish: fresh mussels steamed briefly in white wine, shallots, and garlic, finished with cream and parsley. Serve with crusty bread to mop up the fragrant broth.

By YumYum Editorial · Seafood

Prep: 15 min · Cook: 12 min · Total: 27 min · Serves 4

Ingredients

• 3 lbs mussels, scrubbed and debearded
• 2 tbsp unsalted butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1/3 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 bay leaf
• to taste Black pepper, to taste
• to taste Crusty baguette, for serving

Instructions

1. Discard any mussels with cracked shells or that don't close when tapped.
2. Melt butter in a large pot over medium heat; sauté shallots and garlic until softened, about 3 minutes.
3. Add the white wine and bay leaf, bring to a simmer, and cook 2 minutes to cook off the raw alcohol.
4. Add the mussels, cover tightly, and steam over medium-high heat 5-7 minutes, shaking the pot once or twice, until the shells open.
5. Discard any mussels that remain closed and remove the bay leaf.
6. Stir in the cream and half the parsley, and simmer uncovered 1 minute to combine.
7. Ladle into bowls, top with remaining parsley and black pepper, and serve with baguette for dipping.