Faster than a beef stew, less rich than cream-based shellfish: mussels marinière takes 30 minutes flat for a result that delivers. Muscadet does the heavy lifting, caramelized shallots soften the acidity, and you get a broth worth sipping straight from the bowl.

Share

Ingredients for 4 servings

servings
  1. 4 Servings
  2. 4.25 qt (4 litres) "bouchot" Mussels
  3. 80 gms butter
  4. 4 med shallots; chopped fine
  5. 1/2.1 qt (2 litre) muscadet
  6. 1 heaped tb italian parsley; chopped coarsely

salt (a little)Freshly ground black pepper

  1. 1 pinch thyme flowers
  2. 1 bayleaf