Mussels steamed in white wine with shallots, garlic and parsley until they pop open, the briny liquor becoming the sauce. A Normandy and Brittany classic eaten with bread and frites.
Check the mussels
Discard any mussels that are cracked or that stay open when tapped, then rinse the rest under cold water.
Soften the shallots
Melt the butter in a large pot and cook the shallots and garlic over medium heat until soft and translucent.
4 minAdd wine and mussels
Pour in the white wine, bring to a boil, then tip in all the mussels and cover the pot immediately.
Steam until open
Steam the mussels, shaking the pot occasionally, until every shell has opened wide.
Finish the sauce
Lift the mussels into serving bowls, then stir the cream and half the parsley into the pot liquor and let it bubble for one minute.
1 minServe
Pour the hot broth over the mussels, scatter the remaining parsley on top, and serve at once with crusty bread for dipping.
No reviews yet — be the first to cook it.