A MEAL YOU CAN MAKE

Moules marinières with bread

Mussels steamed in a fragrant shallot and white-wine broth.

About 35 minutes · 2 servings · Hob · large deep lidded pan with room for mussels to open · colander · bowl

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Ingredients · 2 servings

Allergens: Molluscs, milk, wheat/gluten and possible sulphites in wine. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~454 kcal · 25g protein · 50g carbohydrate · 13g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Keep mussels chilled and follow the supplier's use-by/storage instructions. Under cold running water, scrub shells and pull off beards. Discard damaged shells and any open mussel that does not close when tapped. Prepare shallot, garlic and parsley separately.

  2. Make the steaming broth

    Melt butter over medium heat. Soften shallot, add garlic briefly, then pour in wine and bring to a lively simmer.

  3. Steam the mussels

    Add mussels and cover. Steam at a steady simmer, shaking the closed pan carefully once. Follow supplier cooking instructions if longer; mussels should open and be steaming hot throughout.

  4. Check and serve

    Discard any mussels that remain closed after cooking. Spoon opened mussels and broth into bowls, add parsley and serve with bread. Cooking wine does not guarantee alcohol is removed.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  5. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 18 min · Cooking: about 12 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

French coastal-inspired mussels. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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