[ Prep Time: 5 min | Cooking Time: 5 min | Serving: 4 ]
This is a popular one-pot mussel recipe, often served with chips as moules frites. The mussels are steamed in a wonderful broth made with juices from the mussels, garlic, shallots and white wine.
1 kg Mussels
5 Garlic Cloves
70 g Shallots
200 mL White Wine
30 g Unsalted Butter
½ Tsp Salt
½ Tsp Ground Black Pepper
1. Mince garlic cloves (5 pcs) and shallots (70 g) with a chopper.
2. Melt unsalted butter (30 g) over medium heat, add shallots and garlic and sauté until fragrant, season with salt (½ tsp) and ground black pepper (½ tsp).
3. Add white wine (200 mL), bring it to a boil and simmer over medium heat for 2 min.
4. Add mussels (1 kg), cover and simmer over high heat for 3 min.
Discard any mussels with broken shells or open ones that won't close when lightly squeezed.
Use a small sharp knife to scrape off any barnacles attached to the shells.