A great seaside classic: barely opened mussels, coated in a broth of white wine, shallots, butter, and parsley. Simple, fragrant, briny, and ready to share piping hot.
Ingredients
- 2 kg fresh Bouchot or rope-grown mussels
- 3 pieces shallots
- 1 clove garlic
- 40 g unsalted butter
- 20 cl dry white cooking wine
- 0.5 bunches fresh flat-leaf parsley
- 1 leaf bay leaf
- 2 sprigs fresh thyme
- to taste ground black pepper
Method
- Rinse the mussels in cold water, remove the beards, and scrub the shells if necessary; discard any that are broken or remain open after a light tap.
- Finely dice the shallots, mince the garlic, and roughly pick the parsley leaves; keep the tender parsley stems with the aromatics if they are fragrant.
- Melt the butter in a large Dutch oven over medium heat until it foams without browning.
- Add the shallots and garlic, then sweat gently until they become translucent and smell of light brown butter, without taking on color.
- Pour in the white wine, add the thyme and bay leaf, then let simmer until the alcohol mellows to the nose and the aroma is clean.
- Add the mussels, season with pepper, cover immediately, and cook over high heat, shaking the Dutch oven regularly, until the shells are wide open.
- Remove from the heat as soon as the mussels are open; discard any that remain closed and toss gently to coat the shells in the broth.
- Add the parsley, stir briefly, and serve immediately in warm bowls with the cooking juices poured over top.
Nutrition
Per serving
- Energy
- 585.5 kcal
- Protein
- 52.06 g
- Carbohydrate
- 41.2 g
- Fat
- 19.36 g
- Fibre
- 3.28 g
- Calcium
- 14.47 mg
- Iron
- 0.49 mg
- Magnesium
- 8.4 mg
