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.
- 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
- 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.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
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.
SUPPORT OUR SPONSORS: click on their logos to visit their website