Adapted from Bountiful by Todd Porter and Diane Cu

This is a great dish for entertaining as you can do pretty much everything in advance, up to where you add the wine to the pot. A few minutes before serving, simply reheat the herb-flecked wine and add the mussels. I made my French fries in my Actuary, but I’ve linked to some recipes below if you’d like to tackle deep-fried homemade French fries.

Use whatever mussels you can find to make this version of moules à la marinière. Most mussels need to be cleaned and debearded. To do so, rinse the mussels under cold water to remove dirt or other debris, using a brush if necessary. Then pull off any beards, the stringy bits dangling from between the shells. After cooking, discard any mussels that don’t open before serving.

I adjusted some of the amounts in the recipe; Todd and Diane’s version had 6 tablespoons of chopped tarragon for four servings. So you can add that if you’d like along with the parsley, or use other herbs you might find appealing (such as a handful of thyme branches) although being a native New Englander, I like seafood prepared as simply as possible. The recipe can also be halved if you’re just serving two.

The traditional way to enjoy mussels is to use the empty mussel shell from the first one you eat as pinchers to extract and remove the subsequent mussels. Serve with cold white wine, and bread with some heft to soak up the sauce.

Moules Frites

(60 grams) unsalted or salted butter

(55 grams) peeled and finely chopped shallots

garlic

salt

(750 milliliters) dry white wine

(15 grams) chopped flat-leaf parsley

mussels

In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.

Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir.

Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the liquid.

moules frites

Ingredients

Instructions

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