Published Jul 20, 2020 Updated Aug 29, 2024
Mussels Recipe
Bonjour. I came all the way to south of France to eat these mussels–Moules à la Marinière, or French/Belgium-style mussels cooked with white wine, onions, and parsley. Not that I can’t get mussels in California, but eating these mussels right here in a Mediterranean coastal town just adds to the authenticity and–most importantly–the flavors.
How To Clean Mussels
Mussels are a type of marine bivalve mollusk that have are enclosed by a shell consisting of two hinged parts, connected by a tissue. They grow in abundance on rocks, wooden structures on pier, jetty, or dock. As a result, they have “beards” that attach themselves to solid surfaces. To clean mussels, please follow the simple steps below:
Soak the mussels in a big pot of cold water. Rub and scrub both sides of the shell by using a soft sponge or a kitchen towel. Pull out the loose beard of each mussel by using your finger. Use some pressure to make sure that the beard is completely pulled off. Transfer the cleaned mussel to a colander. Rinse the cleaned mussels with cold running water a few times. Drain the water dry and the mussels are ready for cooking.
Ingredients
This restaurant-style mussels recipe calls for very simple ingredients below:
Mussels Unsalted butter Garlic White wine Lemon Salt and ground black pepper Italian parsley
See the recipe card for full information on ingredients.
How To Cook Mussels
Mussels are very easy to cook at home and they cook in a matter of minutes. First, clean the mussels per the cleaning instructions above. Next, heat up a pot or a skillet and add the butter. Saute the garlic, then add the mussels into the pot or skillet. Add the white wine, lemon, salt, ground black pepper and parsley. Cover the pot and cook for 1-2 minutes, until all mussels are open. Serve immediately with a crusty bread or sliced French baguette.
What To Serve With This Mussels Recipe
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