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EasyMain coursesfishCC0 1.0 Universal
Classic French Moules Marinières in White Wine and Shallot Broth
The iconic French coastal bistro classic: plump fresh mussels steamed open in dry white wine, sweet shallots sweated in butter, garlic, and fresh flat-leaf parsley, served with crusty bread.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Fresh live mussels scrubbed and debearded1400 g
- Dry white wine (Muscadet or Sauvignon Blanc)200 ml
- French shallots finely minced80 g
- French unsalted butter40 g
- Garlic cloves minced2 clove
- Fresh flat-leaf parsley finely chopped25 g
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Melt butter in a large stockpot over medium heat. Sauté minced shallots and garlic for 2-3 minutes until soft and translucent without browning.
2
Pour in dry white wine and cracked black pepper, bringing to a rapid boil for 1 minute.
3
Add cleaned mussels, cover tightly with the lid, and cook over high heat for 4-5 minutes, shaking the pot once or twice until all shells open wide. Off heat, toss with abundant chopped parsley and ladle steaming into wide bowls with the fragrant nectar.
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
32g
Carbohydrates
7.5g
Fat
11.5g
Allergens
MolluscsMilkSulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
