Moules Marinières
Paris — Mother recipe · ar de en es fr it ja pt ru zh
These deliciously seasoned mussels with olive oil, dry white wine, and butter are a classic Parisian dish.
📷 CNEcija12345 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 10 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 800 grams of cleaned mussels
- 3 tablespoons of olive oil
- 1 crushed garlic clove
- 200 milliliters of dry white wine (preferably Chablis)
- 50 grams of butter
- Fresh parsley sprigs
- Black pepper
Method
- Rinse and clean the mussels, removing beards and discarding any that remain closed.
- In a large pan, heat olive oil over medium-high heat. Add the crushed garlic clove and sauté until lightly golden, about 30 seconds.
- Add the mussels to the pan along with the dry white wine and cover immediately. Cook vigorously until all the mussels have opened (about 5 minutes).
- Remove from heat and discard any mussels that remain closed.
- Stir in the butter and fresh parsley sprigs, gently combining to meld flavors. Season with black pepper to taste.
The story
Moules Marinières originated in the 19th century in France and became a symbolic dish of Paris. Its name comes from the fact that the mussels are marinated with oil, white wine, and herbs before cooking.
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