Mussels in White Wine Sauce…..Moules Marinières

CIMG2074

Mussels and French Fries

Mussels in White Wine Sauce (Moules Marinières) with French Fries a favorite ‘go to’ meal for me here and in France.  In France, we always wait until the beginning of June when the bouchots, a small variety of mussels, come in.

Unfortunately, we don’t have bouchots here in the USA, but all is not lost…especially since you don’t have to wait until June. I was shopping Costco last week (January) and found beautiful PEI (Prince Edward Island) mussels from Canada. They weren’t too big…in fact, very close to the size of the bouchots…and very fresh. One of the bags from Costco will feed 4-5 reasonable people. Reasonable? Who is reasonable when it comes to mussels?

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Mussels in White Wine Sauce.....Moules Marinières
Print Recipe
Quick, Easy and Foolproof!
Servings Prep Time
4-5 15
Cook Time
15
Servings Prep Time
4-5 15
Cook Time
15
Mussels in White Wine Sauce.....Moules Marinières
Print Recipe
Quick, Easy and Foolproof!
Servings Prep Time
4-5 15
Cook Time
15
Servings Prep Time
4-5 15
Cook Time
15
Ingredients
Servings:
Instructions
  1. Rinse mussels quickly in 2 changes of water. Do NOT leave in water. Trim off barnacles and beards. Discard those that are open and won't close when squeezed.
  2. In a large wok with lid, saute shallots in butter. Add garlic, salt, pepper, and bay leaf. When shallots are translucent, sprinkle on flour. Stir to combine. Add white wine, cream and parsley. Whisk. Cover. You do not want the liquid to evaporate. Cook gently for 5 minutes or so...add another 2-3 Tablespoons white wine. Cook again, covered, for 5 minutes or so. Add a small squeeze of lemon juice. Stir. The sauce is somewhat thick when the mussels are added but the juice from the mussels thins it to the right amount and consistency.
  3. Add mussels to sauce. Cover and steam just until open.
  4. Remove from heat and serve! Discard those that did not open. Don't leave on the heat ....they will overcook. Reheat to serve a second round.
  5. Note: Time to eat.....No utensils needed......Just an empty shell...
Recipe Notes

Mary James dishes it out: When buying mussels, always check the date when they came out of the water.  By law, the retailer is required to leave this tag with the mussels.  But, sadly, this is not always being done.  So, look at the 'sell by' date and only buy those that are at least 5-6 days from this date.

This is a perfect time to use your French terry towel/napkins....

 

 

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2 Comments

Mary James Provence

Thanks for your comment….I am just now seeing it, I see it was posted in May. Hope your mussels were a success.

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