Mussels Mariniere
Description
Mussels Mariniere is a timeless seafood dish that celebrates the briny sweetness of fresh mussels paired with aromatic herbs and a savory white wine broth. This recipe highlights the delicate texture of the shellfish, which opens quickly when steamed in a fragrant mixture of shallots, garlic, parsley, and butter. The result is a light yet deeply flavorful meal that feels elegant enough for a dinner party but simple enough for a busy weeknight. Serve the mussels in their shells with plenty of crusty bread to soak up the delicious, garlicky liquid. It pairs beautifully with a crisp green salad or steamed vegetables, making it a complete and satisfying experience for any occasion.Ingredients
Directions
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Scrub the mussels thoroughly under cold running water. Remove the "beards" (fibrous tendrils) by pulling them firmly toward the hinge of the shell. Discard any mussels with broken shells or those that do not close when tapped.
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Finely chop the onion, celery, and garlic. If using shallots, mince them finely.
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In a large pot or casserole with a tight-fitting lid, heat butter over medium-high heat. Add the chopped vegetables and saut&# 195;© until softened and fragrant, about 2-3 minutes.
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Pour in the white wine and bring the mixture to a rolling boil.
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Add the cleaned mussels to the pot. Cover immediately with the lid.
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Steam the mussels for 4 to 5 minutes, shaking the pot occasionally, until all mussels have opened wide.
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Remove the pot from heat. Discard any mussels that have not opened.
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Ladle the mussels and broth into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390.4kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 1.8g9%
- Cholesterol 195.2mg66%
- Sodium 240.6mg11%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.0g0%
- Sugars 3.2g
- Protein 54.5g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Preparation Tip:** Always "beard" the mussels before cooking. The beard is a fibrous thread that helps the mussel attach to rocks; it can be tough and unpleasant to eat. Pull it firmly toward the hinge.
**Safety Check:** Discard any mussels with cracked or broken shells before cooking. After cooking, discard any mussels that remain closed, as they may not be safe to eat.
**Ingredient Substitutions:** While New Zealand green-lipped mussels are preferred for their sweetness, Mediterranean blue mussels work well too. If white wine is unavailable, use seafood stock or vegetable broth with a splash of lemon juice.
**Serving Suggestion:** This dish is traditionally served with plenty of crusty baguette or sourdough bread to soak up the flavorful broth. A simple side salad with a vinaigrette complements the richness of the butter and wine.
