This classic recipe originated from the Vendee region in France and is one of those that anyone that is keen on seafood should know. being for yourself or for friends and family that versatile dish never failed to impress with its simplicity and fabulous flavour from sea.
To make that recipe for two starter size dishes you will need:
- 1kg of Fresh mussels
- 1 garlic clove
- 1 large shallot
- 1 small branch of celery
- 1 bay leaf
- A few twigs of thyme
- a bunch of flat parsley leaves ( the equivalent of 1 tablespoon when sliced)
- 10 grams of unsalted butter
- 200 ml of dry white wine such a sauvignon blanc (I recommend French wine)
- salt and pepper to season your sauce (if needed)
- 1 tablespoon of double cream (optional)
Start by preparing your Mussel and cutting your aromatic herbs:
- Cut the garlic, shallots, parsley, and celery in small pieces and sliced everything together finely either using a small food processor, hand slicer or by hand with a knife.
- rinse, clean, brush and trim your mussel making sure no excess seaweed sticks out.
When all your prep is done, cook the mussel:
- Use a pan that is large enough to contain all of your mussels
- start by melting the butter on low heat
- then when the butter is melted add the aromatic herbs you just sliced and let them “sweat” for a minute or two
- pour now all of your mussels at once in your dish and toss well to make sure all the mussel are well coated with the herbs and butter mix
- You can now add your white wine .raise the heat to high and wait until the mix of white wine and herbs and mussel starts boiling.
- as soon as the wine is boiling give give the mussel one stir and cover your dish with a lid.
- once the lid is on, leave the mussel to cook for 5 to 6 minutes on high heat (shaking your pan lid close from time to time)
- after 5 or 6 minutes your mussels are cooked. you can now scoop them out and put them in another dish ( or directly in the serving dishes you intend to use)
Finish the sauce and serve:
- Now that you have discarded the mussel from your dish, you should be left with the”cooking juices” from the mussel in the bottom of your pan.
- put the heat on high and reduce the sauce slightly, while verifying the seasoning (only add salt and pepper if you think its needed)
- additionally you can add 1 tablespoon of cream in the cooking juice to get a creamy version of the mariniere sauce (I prefer it, however this step is optional)
- If you add cream let the mix cook for another 2 minutes maximum on medium heat.
- your sauce is now ready. take it of the heat,filter the sauce using a fine mesh sieve or cloth and keep it warm on the side.
- Finally, put the mussel in serving dishes ( if you have not done so already) and pour a generous amount of the sauce over the freshly cooked mussel.
Time to enjoy:
Mussel can be serve with the white wine you used for cooking and a few sliced of toasted french baguette or fresh sourdough on the side. if you want to do it the belgian, way just add french fries on the side and pour yourself a glass of beer to accompany the mussel.
you can also check my video recipe of the moule mariniere below: