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 all over Montréal. 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 this other great recipe… Mussels in Curry Sauce
Bon Appétit!
Here are several more delicious Seafood inspired recipes for you to enjoy…
Check out these other amazing seafood recipes…
– Seafood Pizza
– Sautéed Scallops with Beurre Blanc
– Oysters Rockefeller
– Fettuccine alle Vongole ~ Clam Fettuccine
– Lobster Newberg
– Escargot con Funghi in Vol-au-vent
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish
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Moules Marinière
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Ingredients
- 2 tbsp. butter tips & tricks"
- 1/2 cup shallots, finely chopped
- 2 small cloves garlic, pressed
- 2 tsp. lemon zest
- 1 cup dry white wine
- 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; discard any mussels that remain closed and set aside.
- 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.
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