Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce
Are you a seafood lover? Then you're going to enjoy this classic French mussels recipe. In this recipe, you'll learn how to prepare mussels in a traditional French way with a mouthwatering white wine sauce and creamy garlic butter. Jason Hill, a culinary expert, shares his tips on how to select and clean mussels to ensure their freshness. He also provides insights into the significance of farm-raised mussel tags and how to handle cracked and open mussels. After cleaning the mussels, Jason proceeds to cook them in a cast-iron stock pan, adding garlic shallot puree and Kerrygold butter for that rich flavor. He then adds white wine, heavy cream, and parsley, allowing the mussels to simmer for about ten minutes. Finally, he plates the perfectly cooked mussels and serves them with a generous amount of sauce, ideal for dipping with a crusty baguette. Watch the video to see the entire preparation process and enjoy a tasty mussel dish with your loved ones. Bon appétit!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons garlic shallot puree
- 4 tablespoons Kerrygold butter
- 1 pound and a half of mussels
- Half a cup of white wine
- Half a cup of heavy cream
- Small bunch of parsley, chopped
- Kosher salt, to taste
- Crusty baguette
- Butter, for toasting
Cooking steps:
- Preheat a cast-iron stock pan on medium-high and add extra virgin olive oil.
- Stir in garlic shallot puree.
- Add mussels and stir in Kerrygold butter until melted.
- Pour white wine into the pan followed by heavy cream and chopped parsley.
- Sprinkle kosher salt to taste and give it a gentle stir.
- Cover the pan and let it simmer for about ten minutes, stirring occasionally.
- Plate the mussels and serve with the sauce.
- Toast the crusty baguette with butter and scrape the mussels onto the bread.
- Enjoy your delicious classic French mussels!
