Easy, Make-At-Home Recipe
Let’s face it, if the broth is described as “best sopped up with a loaf of crusty bread”, I’m in! I know I start almost every recipe post saying, “Oh, this is my favorite thing”. But this time, you can take it to the bank. In fact, you probably don’t want to invite me to share a delicious, steaming hot, bowl of Mussels In White Wine Broth (Moules a la Mariniere). Elbows fly and it could get ugly. Plump, fresh steamed mussels floating is a most tantalizing broth of garlic, wine, leeks and shallots, butter and herbs. Like most things in life, it doesn’t have to be too complicated.
If Mussels prepared like this are on the menu, that’s what I’m going to order, for sure. There’s a little place near my sister’s house that serves a great version of this on the happy hour menu. A glass of wine and a nice big serving of Mussels In White Wine Broth and I’m in heaven. But here’s the deal. If you’re (like I used to be) intimidated about cooking shellfish at home, don’t be. Mussels are affordable, easy and fast to prepare and so good to eat!
What I Won’t Do For A Mollusk! (Shellfish)
During this new age of “social distancing” my sister and I waited in line, masks on, at our favorite fresh fish monger, Fish King in Glendale, CA. It’s like Disneyland for fish and shellfish lovers. When you buy your mussels at a place like this, they are pretty well cleaned and sorted before you buy them. However, we’ve bought huge bags at Costco before and they’re delicious too. Just make sure to scrub them well and discard any open shells or broken/cracked shells.
Mussels In White Wine Broth (Moules a la Mariniere)
The french way to prepare mussels is to make sure that they start cold, allowing the steam to begin slowly.
First, get your fresh mussels and make them the same day. Rinse them well in cold water, discard any with broken shells or that have already opened. Scrub them to remove any with “beards”. Set aside.
Into a large saute pan or dutch oven, add 3 tablespoons of butter and 1 well cleaned and sliced leek and 1 whole shallot, thinly sliced and 1/4 cup of freshly chopped flat leaf parsley. Let the vegetables cook over medium low heat until translucent, about 5-8 minutes. Add the 4 cloves of very finely chopped garlic, cooking another 1-2 minutes.
Add the cleaned mussels and top with 2 cups of a delicious dry white wine, such as Chardonnay, Sauvignon Blanc or Pino Grigio, etc. (Pour yourself a glass, while you’re at it!) Increase heat to medium, bring to a simmer, then reduce heat a bit to medium low and let simmer, lid on, until the shells have opened, about 6-8 minutes.
Using a large open spoon, remove the mussels to a large bowl, keeping the broth in the pan. Add 1 tablespoon of butter, the juice of 1 lemon with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring the broth to a simmer again, over medium heat. Let the broth cook a couple of minutes.
Remove from the heat and if you prefer a creamy broth, stir in 1-2 tablespoons of cream or creme fraiche. Mix well to combine.
Divide the mussels into serving bowls, or to one large serving bowl and top with the broth. Garnish with chopped parsley and serve with thickly sliced sourdough bread and extra lemon wedges.
For the Sourdough Bread
Slice 1 whole loaf of bread into 2 inch thick slices. Brush with olive oil and broil on high until golden brown. You can also grill the bread, which gives nice looking “authentic” grill marks. Preheat an indoor grill pan on high heat. Once hot, add the oil brushed bread and grill each side, about 3 minutes until nicely grilled and toasted.
Enjoy!
Moules a la Mariniere (Mussels in White Wine and Garlic Broth)
Ingredients
- 3 lbs fresh mussels, rinsed, scrubbed and bearded
- 4 tablespoons unsalted butter (divided)
- 1 small to medium sized leek, white and light green parts only, thinly sliced
- 1 medium shallot, very thinly sliced
- 4 medium cloves garlic, very finely minced or grated on a rasp
- 1/4 cup chopped parsley (plus more for garnish when serving)
- Kosher salt and freshly ground black pepper
- 2 cups dry white wine (Chardonnay, Pino Grigio, Sauvignon Blanc)
- 2 to 3 tablespoons crème fraîche, or heavy cream (optional)
- Juice and zest of 1 lemon (plus lemon wedges for serving)
For the sourdough bread
- 1 loaf rustic sourdough bread, thickly sliced
- 3 tablespoons olive oil
Instructions
- Buy your fresh mussels and make them the same day.
- Rinse them well in cold water, discard any with broken shells or that have already opened. Scrub them to remove any with "beards". Set aside.
- Into a large saute pan or dutch oven, add 3 tablespoons of butter and 1 cleaned and sliced leek and 1 whole shallot, thinly sliced and 1/4 cup freshly chopped flat leaf parsley.
- Let the vegetables cook over medium low heat until translucent, about 5-8 minutes.
- Add the chopped garlic, cooking another 1-2 minutes.
- Add the cleaned mussels and top with 2 cups of very good dry white wine, such as Chardonnay, Sauvignon Blanc or Pino Grigio, etc.
- Increase heat to medium, bring to a simmer, then reduce heat a bit to medium low, cover and let simmer until the shells have opened, about 6-8 minutes.
- Using a large spoon, remove the mussels, keeping the broth in the pan.
- Add 1 tablespoon of butter, the juice of 1 lemon with 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Bring the broth to a simmer again, over medium heat.
- Let the broth cook a couple of minutes.
- Remove from the heat.
- If you prefer a creamier broth (sauce) stir in 1-2 tablespoons of cream or creme fraiche.
- Mix well to combine.
- Pour the broth over the mussels in the bowl.
- Divide the mussels into serving bowls, or into one large serving bowl.
- Garnish with chopped parsley and serve with thickly sliced sourdough bread and extra lemon wedges.
For the Sourdough Bread
- Slice 1 whole loaf of bread into thick slices.
- Brush with olive oil and broil on high until golden brown.
Enjoy
Karen Harris https://www.bittersaltysoursweet.com
