Garlic & White Wine Mussels (Moules Mariniére)
2lb live mussels
1 cup dry white wine
2 shallots, chopped
3 clove garlic, chopped
½ cup double cream / coconut cream
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
Bunch fresh parsley, chopped
In a pot, add the butter and heat (medium setting) until melted. Add the shallots along with the garlic and sauté for a few minutes until softened.
Add the wine, salt, pepper and half the parsley to the pot, stir together and cook for a few minutes until the wine reduces somewhat. Add the mussels, cover the pot with a lid and with the heat turned higher, allow to cook for approximately six minutes or until the mussel shells have opened (any longer will result in rubbery mussels).
If adding the cream, do so at this point and cook for approximately a further minute.
Remove the mussels from the pot with a spoon.. Don’t pour the mussels out as you want to ensure that any sand remains at the bottom of the pot.
Place the mussels in a bowl and in a separate container, slowly pour the remaining broth in order to not disturb any sand and grit that has settled at the bottom.
If necessary, sieve the broth further to remove any grit before pouring over the mussels.
Pour the broth over the mussels and sprinkle the remaining parsley over the mussels and serve immediately.
(If you haven’t prepared fresh mussels before, do go to my ‘How to Clean and Prepare Mussels’ post before cooking.)
Studies have shown that it may be perfectly okay to consume mussels that remain closed after being cooked.