Oh France, how I miss thee! France was a decadent dream filled with delicious delights and exquisite sights. Whenever I start longing for Europe, I peruse my trip diary and re-create something we ate there.
We had these classic French mussels (moules marinières) on our second night in Noyon, following our wonderful dinner the night before. These classic French mussels are steamed with garlic, shallots, parsley, white wine, butter, and cream. As they cook, their shells open and they absorb the rich flavors of the broth.
We had these mussels as an appetizer, but they could easily be enjoyed as a main course, paired with fresh baguettes and a salad. Make sure to have several baguettes, as you’ll want enough bread to soak up the succulent white-wine broth.
These classic French mussels are easy to prepare—perfect for a busy weeknight or dinner party—and can be made in under 30 minutes. Even better, this dish requires only one pot, so cleanup is a breeze!
Cook these classic French mussels and go on a flavorful journey to France. Trust me—you’ll enjoy the experience.
How to Clean and Debeard Mussels:
The hardest part about this dish—and it’s not very hard—is cleaning and debearding the mussels. First, sort through them, discarding any with broken shells and setting aside those that are open. Gently tap the open ones on the kitchen counter and see if they proceed to close; if they don’t, discard them. Give the remaining mussels a quick scrub.
The beards are the fibers that stick out of the edge of the shell. They can be removed by wiggling until they detach from the mussel. Don’t worry if you miss some, as they’re not harmful.
More Pictures from Europe Taken with a Holga Film Camera
Town Hall Compiègne, France
Joan of Arc (Jeanne d’arc)
Classic French Mussels in White Wine Broth
|Website||slightly adapted from the Food Network|
- 3 Tablespoons extra-virgin olive oil
- 2 shallots (finely chopped)
- 4 garlic cloves (finely chopped)
- 2 Pounds mussels (cleaned and debearded)
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 Tablespoons unsalted butter
- salt and pepper
- several baguettes
|Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Add pepper to taste. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with fresh baguette slices.|