Mussels "Marinier"
4 servings
20 minutes
Mussels 'Marinière' is an exquisite dish of French cuisine from coastal regions. This recipe embodies simplicity and elegance, combining fresh mussels with the aroma of white wine, garlic, and thyme. Cooked over high heat, the mussels open up, filling with a rich broth infused with hints of lemon and butter. The taste is a delicate balance of sea freshness, light acidity, and spicy depth. The dish is served hot, right with the aromatic broth, accompanied by a crispy baguette that perfectly absorbs the tender sauce. It’s a gastronomic journey into cozy French taverns where love for seafood and simple yet refined flavors reigns.
1
Mussels should be washed well with a brush. Clean and finely chop the onion and parsley. Peel and mince the garlic.
- Onion: 1 piece
- Parsley: 1 bunch
- Garlic: 2 cloves
2
In a large pot, melt the butter, add the onion and sauté it, stirring until lightly golden. Add the mussels, parsley, and garlic to the pot with the onion, pour in the wine, add lemon juice, thyme, salt, and pepper. Place on high heat with the lid on.
- Butter: 2 tablespoons
- Onion: 1 piece
- Mussels in the shell: 2 kg
- Parsley: 1 bunch
- Garlic: 2 cloves
- Dry white wine: 1 glass
- Lemon juice: 2 tablespoons
- Dried thyme: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
When the liquid boils, shake the pot to heat the mussels evenly. Once all the mussels have opened, use a slotted spoon to place them in deep bowls (discard any unopened mussels).
4
Season the remaining broth with salt and pepper to taste, strain it. Pour the hot broth over the open mussels and serve immediately.
- Salt: to taste
- Ground black pepper: to taste
