Moules Marinières
Mussels steamed in wine, broth thickened with butter.
Timing: 15 mins
Moules Marinières
Mussels steamed in wine, broth thickened with butter.
Timing: 15 mins
Key move
Mussels should be steamed over hard heat, not boiled in liquid. Once the pot is covered, they need only a few minutes until the shells open; any longer and the meat tightens from tender to rubbery.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
- TongsOptional
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Braise (0/1)
Other (0/1)
My sauce has grit in it.
That sandy texture means some grit made it into the pot. Don't worry, it happens! Just let the broth settle for a moment. Then, carefully ladle the mussels and liquid into your ser…
My mussels are chewy and tough.
Ah, rubbery mussels. That usually means they cooked a minute too long. Remember, for these beauties, the second they pop open is their prime time. Pull them off the heat right then…
Chef's Notes
Discard any mussels that are open and don't close when tapped. They are not safe to eat.
Don't overcook the mussels! They are done when they just open, usually 5-7 minutes.
Serve immediately with crusty bread for dipping into the delicious broth.
The Method
THE SWEAT
Sauté shallots/garlic in butter until soft. Do not brown.
Shallots and garlic are softened and translucent.
THE STEAM
Time-sensitiveCrank heat to High. Dump in mussels. Add wine. Cover immediately with a tight lid.
All shells should be wide open. Remove mussels to a bowl immediately.
THE REDUCTION
Boil the liquid left in the pot for 1 minute to concentrate flavor.
The liquid has reduced slightly and the flavor is concentrated.
THE MOUNT
Turn off heat. Whisk in cold butter (100 g) and parsley.
The sauce is emulsified and glossy.
THE POUR
Pour sauce over mussels. Serve with crusty bread (essential for dipping).
Mussels are coated in sauce and ready to serve.
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