Moules Marinières

Method

1. 01

   Sort and clean the mussels

   Discard cracked shells and gaping mussels that do not close when tapped. Scrub under cold running water, pull away the beards and drain. Keep chilled until the pan is ready; do not soak in fresh water.

   

2. 02

   Soften shallots and garlic

   Melt butter in a wide 6 L pot over medium-low heat. Add shallots and cook 3–4 minutes until translucent, then garlic for 30 seconds. Keep the aromatics pale.

   

3. 03

   Add wine and steam

   Add wine, bring to a boil and boil 2 minutes. Add drained mussels and cover. Cook over medium-high heat 5–7 minutes, shaking the closed pot carefully once so steam reaches the upper shells.

   

4. 04

   Check the shells and finish

   Open the lid away from your face. The cooked shells should be open; discard any that remain closed. Stir in parsley and pepper, then taste the broth before adding any of the optional salt.

   

5. 05

   Serve with the cooking broth

   Divide mussels among four warm bowls and spoon the white-wine broth around them. Serve immediately with bread and lemon wedges alongside, plus an empty bowl for shells.