Photograph of the finished Moules marinières

France · Vẹm hấp vang trắng

Moules marinières

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green mussels Green mussels 2 kg
  • Photograph of White wine White wine 320 ml
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Fresh cream Fresh cream 120 ml
  • Photograph of Herbs Herbs 20 g

Method

  1. 1 Soak the mussels in cold water for 15 minutes, scrub the shells clean, remove the tentacles, and discard any that have opened their mouths but haven't closed.
  2. 2 Sauté chopped shallots and garlic with butter in a thick-bottomed saucepan for 3 minutes, softened but not browned.
  3. 3 Pour in the white wine and bring to a rolling boil for 2 minutes to reduce the alcohol content.
  4. 4 Add the mussels, cover, and steam over high heat for 6 minutes, shaking the pot occasionally to ensure the mussels cook evenly and open their shells.
  5. 5 Remove the mussels from the pot, add the fresh cream to the sauce, simmer for another 2 minutes, then season with pepper and sprinkle with chopped herbs.
  6. 6 Pour the sauce over the mussels and serve immediately with fries or bread.

With an appliance

  • Microwave 27 min

    Replace step 4: place the mussels and wine in a large covered bowl, microwave at 800 W for 4 minutes, and remove the mussels that haven't opened; step 5 continues to simmer the cream sauce on the stovetop.

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