Mussels are a seaside tradition in the South of France, a wonderful addition to your family table. With minimal prep and a quick cooking time, they make for an easy and elegant dinner. Serve with homemade fries for classic moules frites, and don’t let the leftover sauce go to waste — it transforms into an incredible pasta sauce.
3-5 pounds fresh mussels — typically one bag of mussels
2 medium shallots
2 tablespoons olive oil
4 cloves fresh garlic
1 1/2 to 2 cups dry white wine
4 tablespoons heavy cream
4 tablespoons butter
1/2 cup fresh parsley
Chop the shallots and mince the garlic and parsley. Tip: Use a mini Cuisinart to chop the shallots and garlic in a flash.
Place the mussels in a colander and rinse them thoroughly, removing any dirt and thread-like beards. Discard any mussels that are opened.
Heat the olive oil and the butter over medium-high heat in a pot large enough to hold the mussels.
Add the shallots and garlic and cook until softened — about 5 minutes.
Add the cream, wine, parsley, sea salt, and mussels to the pot.
Stir the mussels to coat them with the sauce.
Cover the pot and simmer for about 12 minutes, until the mussels open.
Serve in a shallow bowl with the sauce.
As we said, the mussels will have opened during cooking. Use one half of the mussel shell to loosen the mussel in the other half, then scoop up some sauce with the mussel for the perfect bite.
Don't force open any mussels open that did not open during cooking.
Start with a crisp mixed greens salad, dressed in a simple homemade French vinaigrette, or a classic Caesar salad with homemade dressing. Then serve the mussels with homemade fries for an authentic moules frites meal.
Here's how to repurpose the leftover sauce:
Pasta with leftovers mussels and sauce
You may also enjoy mussels marinière.
