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Mussels Recipe
Bonjour.
I came all the way to south of France to eat these mussels–Moules à la Marinière, or French/Belgium-style mussels cooked with white wine, onions, and parsley.
Not that I can’t get mussels in California, but eating these mussels right here in a Mediterranean coastal town just adds to the authenticity and–most importantly–the flavors.
How to Clean Mussels
Mussels are a type of marine bivalve mollusk that have are enclosed by a shell consisting of two hinged parts, connected by a tissue.
They grow in abundance on rocks, wooden structures on pier, jetty, or dock. As a result, they have “beards” that attach themselves to solid surfaces.
To clean mussels, please follow the simple steps below:
- Soak the mussels in a big pot of cold water.
- Rub and scrub both sides of the shell by using a soft sponge or a kitchen towel.
- Pull out the loose beard of each mussel by using your finger. Use some pressure to make sure that the beard is completely pulled off.
- Transfer the cleaned mussel to a colander.
- Rinse the cleaned mussels with cold running water a few times. Drain the water dry and the mussels are ready for cooking.
How to Cook Mussels
This restaurant-style mussels recipe calls for very simple ingredients below:
- Mussels
- Unsalted butter
- Garlic
- White wine
- Lemon
- Salt and ground black pepper
- Italian parsley
Mussels are very easy to cook at home and they cook in a matter of minutes.
First, clean the mussels per the cleaning instructions above. Next, heat up a pot or a skillet and add the butter.
Saute the garlic, then add the mussels into the pot or skillet. Add the white wine, lemon, salt, ground black pepper and parsley.
Cover the pot and cook for 1-2 minutes, until all mussels are open. Serve immediately with a crusty bread or sliced French baguette.
How Many Calories per Serving?
This recipe is only 147 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Mussels
Ingredients
- 2 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 1 cup dry white wine
- 1 lb. mussels, scrubbed clean
- 1 stalk parsley (use only the leaves-finely chopped)
- 1 tablespoon unsalted butter (melted)
- 1 lemon (quartered and cut into small pieces)
- salt to taste
- 1 dash black pepper
To serve:
- French bread (sliced)
- olive oil
- 2 cloves garlic (finely chopped)
Instructions
- In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.5
- Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
- Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
- Serve the mussels in the pot with the bread on the side.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Used this to make mussels for the first time. Loved them!
Awesome!