Moules Marinières
Moules Marinières is one of the most famous and popular French dishes around. You will find it on almost every menu in every French restaurant, particularly in coastal areas. Moules Marinières is also commonly known as Sailor's Mussels, Mariner's Mussels or even just Mussels in White Wine Sauce.
Moules Marinières
This dish basically consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetizing starter or even a light main meal. It is delicious served with fresh crusty bread, although the French traditionally serve it with French fries, which they dip into the delectable sauce and juices.
1 kg (2.2 lb) of fresh live mussels
2 cloves of chopped garlic
1 finely chopped onion
5 fl oz (150ml) of dry white wine
2 oz (55 g) of butter
1 large handful of finely chopped parsley
4 tbsp of cream (single or double)
salt and pepper
Clean, debeard and rinse the mussels several times in cold running water and set aside in a colander. (see How to Clean Mussels) Pick out any mussels that are open and don't snap shut when tapped and discard them.
Melt the butter in a large saucepan and then add the chopped onion and garlic. Cook for a few minutes on a medium heat until the onions have softened.
Pour the white wine into the saucepan and bring to the boil, stirring occasionally.
Add the mussels and cover the pan with a lid. Cook the mussels on a high heat for several minutes, gently shaking the bottom of the pan several times during cooking to redistribute the mussels.
If possible, remove the mussels one by one as they open, placing them in a colander with a bowl underneath to catch the juices and set to one side. Discard any mussels that have remained tightly shut.
Boil the remaining liquid in the pan until it reduces to half and finally stir in the cream and parsley. Taste the sauce, as it may be quite salty and add any salt or pepper to your taste.
Transfer the mussels to a large bowl and pour the reduced liquid over the mussels and serve immediately.
Moules à la Marinière
Fresh Mussels Steamed open in Wine and Flavorings
Recipe from Julia Child’s Mastering the Art of French Cooking
2 cups light, dry white wine or 1 cup dry white vermouth
An 8- to 10-quart enameled kettle with cover
1/2 cup minced shallots, or green onions, or very finely minced onions
8 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme
1/8 teaspoon pepper
6 tablespoons butter
6 quarts scrubbed, soaked mussels (see How to Clean Mussels)
1/2 cup roughly chopped parsley
Bring all but the last two ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.
With a big skimmer, dip the mussels into wide soup places. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.
