French Moules Marinières – Mussels in White Wine
A timeless bistro dish from coastal France, mussels steamed in white wine, garlic, and herbs — fast, fragrant, and wonderfully briny.
Ingredients (Serves 2):
* 1kg fresh mussels, scrubbed and debearded
* 2 shallots or 1 small onion, finely chopped
* 2 garlic cloves, minced
* 250ml dry white wine
* 2 tbsp butter
* 1 tbsp chopped parsley
* Optional: splash of cream or lemon juice
Instructions:
1. In a large pot, melt butter and sauté shallots and garlic until soft.
2. Add white wine and bring to a simmer. Add mussels, cover, and steam for 5–7 mins until they open.
3. Discard unopened mussels. Stir in parsley and serve immediately with bread or fries.
French Tip:
Serve with crusty baguette to soak up the broth — or with thin, crispy frites for the classic combo.
A timeless bistro dish from coastal France, mussels steamed in white wine, garlic, and herbs — fast, fragrant, and wonderfully briny.
Ingredients (Serves 2):
* 1kg fresh mussels, scrubbed and debearded
* 2 shallots or 1 small onion, finely chopped
* 2 garlic cloves, minced
* 250ml dry white wine
* 2 tbsp butter
* 1 tbsp chopped parsley
* Optional: splash of cream or lemon juice
Instructions:
1. In a large pot, melt butter and sauté shallots and garlic until soft.
2. Add white wine and bring to a simmer. Add mussels, cover, and steam for 5–7 mins until they open.
3. Discard unopened mussels. Stir in parsley and serve immediately with bread or fries.
French Tip:
Serve with crusty baguette to soak up the broth — or with thin, crispy frites for the classic combo.
French Moules Marinières – Mussels in White Wine
A timeless bistro dish from coastal France, mussels steamed in white wine, garlic, and herbs — fast, fragrant, and wonderfully briny.
Ingredients (Serves 2):
* 1kg fresh mussels, scrubbed and debearded
* 2 shallots or 1 small onion, finely chopped
* 2 garlic cloves, minced
* 250ml dry white wine
* 2 tbsp butter
* 1 tbsp chopped parsley
* Optional: splash of cream or lemon juice
Instructions:
1. In a large pot, melt butter and sauté shallots and garlic until soft.
2. Add white wine and bring to a simmer. Add mussels, cover, and steam for 5–7 mins until they open.
3. Discard unopened mussels. Stir in parsley and serve immediately with bread or fries.
French Tip:
Serve with crusty baguette to soak up the broth — or with thin, crispy frites for the classic combo.
