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Classic Mussels in White Wine (Moules Marinières)
Traditional dish · French
The quintessential French seafood dish, featuring plump mussels steamed in a fragrant broth of white wine, garlic, shallots, and parsley. Served with crusty bread for dipping.
Ingredients
- Mussels2 kg
- Dry White Wine250 ml
- Shallots2
- Garlic3 cloves
- Butter50 g
- Fresh Parsley1 bunch
- Saltto taste
- Black Pepperto taste
- Water125 ml
Steps
- 1
Clean the mussels thoroughly, removing any beards and scrubbing the shells.
- 2
Finely chop the shallots and mince the garlic.
- 3
Melt the butter in a large pot or Dutch oven over medium heat.
- 4
Add the chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.
- 5
Pour in the white wine and water, and bring to a simmer.
- 6
Add the cleaned mussels to the pot, cover tightly, and steam for 5-7 minutes, or until all mussels have opened.
- 7
Discard any mussels that did not open.
- 8
Stir in the chopped fresh parsley. Season with salt and black pepper to taste.
- 9
Serve immediately, with crusty bread for dipping into the broth.
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