Moules Marinières

Name: Moules Marinières
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2 kg Live mussels, scrubbed and debearded; 4 Shallots, finely chopped; 2 Garlic cloves, chopped; 300 ml Dry white wine; 50 g Butter; 1 large handful Flat-leaf parsley, chopped; 1 Bay leaf; 1/2 tsp Black pepper; for 4 Baguette or chips, to serve

Mussels steamed open in white wine with shallot and parsley, and that is the entire recipe — eight minutes from cold pan to table, with the liquor in the bottom of the bowl as the reward.

المصدر

الوصفة من French home kitchens · 🏺 تقليدي · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

France · mussels in white wine — An ownerless traditional dish, so no cook is credited. The cited article confirms moules marinières as mussels cooked with white wine, shallots, parsley and butter, and describes moules-frites — the same mussels served with chips — as a dish of Belgium and northern France. The tap test, the boil-the-wine-first step, the timing and the leave-the-last-spoonful rule are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Three Friends Cook Adam Byatt Chef Rafael Gonzalez

⏱ 30 دقيقة🍽 4 حصة🔥 380 سعرة🇫🇷 فرنسا

سمكي

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Soften the shallots and garlic in half the butter in a very large pot for 3 minutes, without colouring them.
Pour in the wine with the bay and pepper and boil hard for 2 minutes.
💡 Boil the wine before the mussels go in. They cook in three minutes and there is no time afterwards to cook the alcohol off.
Tip in the mussels, clamp the lid on and cook on the highest heat for 3–4 minutes, shaking the pot once, until they have opened.
💡 Take them off the moment they open. Another two minutes and they shrink to rubber — this is a dish you cannot walk away from.
Lift the mussels into warm bowls with a slotted spoon, leaving the liquor behind. Throw away any that stayed shut.
Let the liquor settle for a moment, then pour it out — leaving the last spoonful, and the grit with it — whisk in the remaining butter and the parsley, and spoon it over.
💡 Leaving the last spoonful behind is the difference between a clean sauce and one that crunches. However well you scrub them, some sand always comes out.
Serve at once with bread for the liquor, or chips.

💡 نصائح

Add cream at the end and it becomes moules à la crème; add chips beside it and, in Belgium and northern France, it becomes moules-frites — arguably the national dish of a country that is not France.
Use an empty pair of shells as tongs to pick the rest out. That is how it is eaten there, and it works better than a fork.