Plump, glistening mussels steamed open in a fragrant broth of white wine, shallots, garlic, butter, and parsley — the ultimate seaside bistro dish.
Ingredients
2kg fresh mussels, scrubbed and debearded
3 shallots, finely diced
3 cloves garlic, minced
250ml dry white wine
60g unsalted butter
Large bunch flat-leaf parsley, chopped
1 bay leaf
Freshly ground black pepper
Instructions
1Scrub mussels under cold water, remove beards. Discard any mussels that are cracked or won't close when tapped.
2Melt half the butter in a large pot. Sauté shallots and garlic for 2 min until fragrant.
3Pour in white wine, add bay leaf, and bring to a vigorous boil.
4Add mussels, cover tightly, and cook for 3-4 min, shaking the pot occasionally, until all mussels open.
5Remove from heat. Discard any mussels that haven't opened. Stir in remaining butter and parsley.
6Serve immediately in deep bowls with the broth ladled over. Provide an empty bowl for shells.
Did You Know?
The French consume over 60,000 tonnes of mussels per year, and moules-frites (mussels with fries) is considered the national dish of Belgium and northern France alike.