Mussels Marinière
Mussels marinière steams fresh mussels with white wine, shallots, garlic, butter, and parsley. The shells open into a briny broth made for spooning up with baguette.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Scrub and debeard mussels, discarding any that stay open when tapped.
Soften shallots and garlic in butter without browning them.
Add wine and mussels, cover, and steam until the shells open.
Toss with parsley, lemon, and black pepper, leaving the broth in the pot.
Serve immediately with baguette for the wine-butter juices.
🍷 Perfect Pairings
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