Mussels in Onion and Butter Sauce (Moules Marinière)
Moules marinière is the classic French way with mussels, and this version keeps it short: shallots softened in butter, a little dry sherry, and a bay leaf. The mussels cook in their own liquor in under ten minutes, so the pan sauce tastes of the sea rather than the pantry. Serve it in warmed bowls and keep the cooking juices, which are the best part of the dish.
Instructions
Melt the butter in a pan and cook the chopped shallots with the whole garlic clove until they turn golden.
Pour the dry sherry into a large skillet and add the bay leaf.
Add the golden shallots and the cleaned mussels to the skillet. Season with salt and plenty of pepper.
Cook over moderate-high heat for 6 to 8 minutes, shaking the pan often so the mussels cook evenly. Take the pan off the heat as soon as the shells have opened.
Throw away any mussels that stayed closed.
Tip the mussels and their liquid into warmed bowls, scatter the parsley over the top, and serve straight away.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
