EFK Kitchen Ready
EFK Moules Marinières
A fast French mussel dish steamed with shallots, white wine, butter, thyme, and parsley. The broth stays light and briny so the mussels remain the center of the dish.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 10 min
- Yield
- 4 main-course servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Rinse and scrub the mussels under cold running water and remove any beards. Discard cracked mussels and any open mussels that do not close when tapped.
- 2. Melt the butter in a large heavy pot over medium heat. Add the shallots and garlic and cook 2 to 3 minutes without browning.
- 3. Add the wine, thyme, bay leaf, and pepper; bring to a strong simmer. Add the mussels, cover, and steam 4 to 6 minutes, shaking the pot once or twice, until the shells open.
- 4. Remove from the heat. Discard any mussels that remain closed. Stir in parsley and lemon juice. Taste the broth before adding any salt.
- 5. Divide the mussels and broth among warm bowls and serve immediately with bread if desired.
Equipment
Large heavy pot with tight-fitting lid; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; large spoon; serving bowls
Food safety & storage
Keep live mussels cold until cooking. Discard cracked mussels, mussels that stay open when tapped before cooking, and any that remain closed after cooking. Serve promptly and refrigerate cooked leftovers within 2 hours.
View this recipe on the original EFK website ↗