Equipment
Ingredients
Mussels
- 1000 g live mussels, cleaned and debearded
Aromatics & Broth
- 40 g unsalted butter, divided
- 60 g shallots, finely minced
- 2 garlic, thinly sliced
- 150 ml dry white wine
- 2 fresh thyme, sprigs
- 1 bay leaf
Finish
- 15 g fresh parsley, roughly chopped
- black pepper
Nutrition (per serving)
Method
Rinse mussels under cold running water. Scrub shells to remove grit and pull out the fibrous 'beards' tugging towards the hinge. Discard any mussels with cracked shells or open ones that don't close when tapped.
In a large pot over medium heat, melt half the butter (20g). Add minced shallots and sliced garlic.
Sauté the aromatics gently for 3-4 minutes until softened and translucent, but not browned (sweating).
Increase heat to high. Pour in the white wine, add thyme sprigs and bay leaf. Bring to a vigorous boil.
Add the mussels to the pot and immediately cover with a tight-fitting lid. Steam for 3-4 minutes, shaking the pot occasionally to redistribute the mussels.
Remove from heat. Discard any mussels that have not opened. Stir in the remaining butter (20g), chopped parsley, and plenty of black pepper. The residual heat will melt the butter to thicken the sauce slightly.
Ladle mussels and broth into warm bowls immediately.
Chef's Notes
- Select a high-acid, dry white wine like Muscadet (classic pairing), Sauvignon Blanc, or Picpoul de Pinet. Avoid oaky Chardonnays.
- Do not add salt to the cooking liquid; the mussels release their own briny ocean water which naturally seasons the dish.
- Serve with a side bowl for empty shells and plenty of napkins—this is a tactile dish.
- If you want a richer 'Moules à la Crème', add 50ml of heavy cream in the final minute of cooking.
Storage
Refrigerator: 1 day — Mussels are best eaten immediately. Texture becomes rubbery upon reheating.
Reheating: Gently warm in a covered saucepan with a splash of water until just heated through. Do not boil.
