You haven't lived until you've tried a steaming bowl of moules marinières — with ample crusty bread for soaking up every last drop of the garlicky broth. Lucky for you, Chef Sabrina Sexton shared with us her recipe for preparing this classic, French dish.
These simple mussels steamed in white wine make the perfect, easy weeknight dinner.
Moules Marinières
Servings: makes about 4 servings
Ingredients:
- 64 mussels, scrubbed and de-bearded
- 16 fluid ounces dry white wine
- 2 ounces shallots, minced
- 2 cloves garlic, minced
- 1 ounce parsley, minced
- 2 bay leaves
- 3 thyme sprigs
- Ground black pepper, to taste
- 2 ounces butter
Preparation:
- Combine the white wine, shallots, garlic, parsley, bay leaves, thyme, black pepper and butter in a large, tall pot. Bring to a boil, reduce to simmer and cover. Cook for 5 minutes to infuse the flavors.
- Uncover the pot, return to boil and add the mussels. Cover and cook until the mussels have opened, stirring once.
- Serve in bowls and spoon a generous amount of broth into each bowl.
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