Moules Marinière
In my early 20s’, I was working full-time at the University of Québec in Montréal plus two part-time jobs; one as a bartender 🍹 and the other as a reporter. Both part-time jobs gave me the opportunity to meet a lot of people. As a freelance reporter, I really enjoyed working all over Montréal and its suburbs. It made me discover places, areas, and neighborhoods that I wouldn’t have known existed.
I also went to cute little restaurants. This is when I ordered my first Moules Marinière at one of these places! It was amazing! I loved it so much that every time I saw 👀 this dish on the menu, I just had to order it. One of my friends teased me about it – “Oh look Francine, here’s your mussels…!” Eventually, I stopped ordering it so often.
A few years later when I was living in Windsor, I came across some fresh mussels. My thought was to give it a try by making this favorite of mine 💖. Well, well, well, after my first attempt, the results weren’t too shabby! Of course, it needed some tweaking but honestly, it wasn’t that far off. After a couple more times, I was able to enjoy my Moules Marinière at home whenever I wanted with a nice glass of white wine…
This dish is so easy to make plus within 15 minutes ⏳, it’s ready! This is an incredible appetizer you can serve to your guests because the time involved is so minimal. It’s also a great meal on its own. I always serve some crusty bread to go with my Moules Marinière so I can soak up the delicious, creamy sauce… why leave those yummy flavors behind?
Valentine’s Day is coming this week and this is a perfect meal to enjoy with your partner. With a lovely bottle of wine, some music 🎶 playing in the background, a couple of lit candles along with this mouth-watering dish, it will definitely set the right tone for a special evening. If you enjoy mussels as much as I do, try these other great recipes… Mussels in Curry Sauce and Moules (Mussels) à la Provençale.
Bon Appétit!🍽
Here are more delicious seafood recipes for you to enjoy…😀
– Garlic Shrimp
– Spanish Paella
– Blood Orange Miso Scallops
– Seafood Pizza
– Oysters Rockefeller
– Fettuccine alle Vongole ~ Clam Fettuccine
– Lobster Newberg
– Escargot con Funghi in Vol-au-vent
– Sautéed Scallops with Beurre Blanc
and for even more seafood recipes 🦞🦀, click on this link… Recipe Category • Seafood & Fish
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Moules Marinière
Hover to scale
Ingredients
- 2 tbsp. butter
- 1/2 cup shallots, finely chopped
- 2 small cloves garlic, pressed
- 2 tsp. lemon zest
- 1 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 lbs. mussels, scrubbed, debearded and rinsed
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1/2 cup 35% heavy cream
- 4 medium lemon wedges, for garnish
Directions
- In a large pot over medium heat, add butter and when it starts sizzling, add shallots; sauté for 1 minute. Add garlic and lemon zest; sauté for 1 minute.
- Stir in white wine and lemon juice; season with black pepper.
- Increase the heat to high and bring to a boil. As soon as the mixture is boiling, add mussels. Cover and cook for 3 minutes.
- Add parsley, stir well, cover and cook for another 2 minutes or until the mussels open.
- Remove the mussels with a slotted spoon and place them in a serving bowl and set aside; discard any mussels that remain closed.
- Reduce the broth to half.
- Add heavy cream, stir well and cook until the sauce thickens, about 2 to 2 ½ minutes. Before the sauce is done, taste and adjust if necessary.
- Pour the sauce over the mussels and garnish with lemon wedges. Serve along with crusty bread.
Don't forget to rate and comment on this recipe!
