Steamed Mussels with White Wine, Shallots, and Parsley

Name: Steamed Mussels with White Wine, Shallots, and Parsley (Moules à la Marinière)
Yield: Makes 6 first-course servings or light main-course servings
Cuisine: France
Ingredients: 6 pounds [2.7 kg] mussels, preferably small cultivated; 4 large shallots, chopped or sliced thin; 3 cups [750 ml] dry white wine such as muscadet or French sauvignon blanc; 3 cups [750 ml] dry white wine such as muscadet or French sauvignon blanc; 3 cups [750 ml] dry white wine such as muscadet or French sauvignon blanc; 1 bunch parsley, chopped coarse just before you use it (about 4 tablespoons); 4 tablespoons butter (optional); pepper; crusty French bread, preferably baguettes sliced into 1-inch-thick [2.5 cm] pieces (to accompany the dish); crusty French bread, preferably baguettes sliced into 1-inch-thick [2.5 cm] pieces (to accompany the dish)

Moules à la Marinière

Preparation info

Makes
6
first-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

6 pounds [2.7 kg] mussels, preferably small cultivated
4 large shallots, chopped or sliced thin

Europe
France
Starter
Fish course
Pescatarian
Mediterranean

Method

Wash and sort the mussels.

Combine the shallots and wine in a pot about twice the size of your pile of mussels (to leave room for the mussels to open). Cover the pot, bring to a simmer, and simmer for about 5 minutes to infuse the shallots’ flavor in the wine. Add the parsley and then the mussels. Cover the pot, turn the heat to high, and steam for ab