I really love steamed mussels and I prepare them in various different ways. One of my favorite recipes for mussels is an easy and basic one that I first learned from the great chef and instructor Jacques Pépin. This is his original recipe for moules marinière – “sailor style mussels” – which is often served with pommes frites. Serves 2 as a main course.
Ingredients:
- 2 pounds mussels (about 40)
- ¾ cup white wine
- ¾ cup chopped onion
- 2 garlic cloves, peeled and minced, about 2 tsp.
- ½ tsp. herbes de Provence or Italian seasoning
- 3 to 4 Tbsp chopped flat-leaf parsley
- 2 Tbsp olive oil
- Pinch of salt
- ½ teaspoon pepper
Method:
- Wash the mussels and place them in a deep sauté pan or saucepan. Add the wine, onion, garlic, herbes de Provence, parsley, olive oil, salt and pepper. Bring to a strong boil, cover and cook until the mussels open, about 5 minutes.
- Shake the pan, and if any of the mussels haven’t opened, cover again and continue to cook for another 2 or 3 minutes. Discard any mussels that haven’t opened.
- Spoon the mussels into two large bowls, pour the juices over them and serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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