Moules Marinière

Ingredients

• 4 pounds mussels – scrubbed and debearded
• 3 tablespoons unsalted butter
• 0.5 cup shallots – finely chopped
• 2 cloves garlic – thinly sliced
• 1 cup dry white wine
• 2 sprigs thyme sprigs
• 1 leaf bay leaf
• 0.5 teaspoon black pepper – freshly ground
• 0.25 cup flat-leaf parsley – chopped
• baguette – sliced and toasted (for serving)

Instructions

1. Rinse the mussels under cold running water, scrubbing shells and pulling away beards; discard any with cracked shells or that stay open when firmly tapped. Drain well.
2. Melt the butter in a large wide pot over medium heat. Add the chopped shallots and sliced garlic and cook, stirring, until translucent and fragrant but not browned, 2–3 minutes.
3. Increase heat to high, pour in the white wine, and add the thyme sprigs and bay leaf. Bring to a strong simmer for 1–2 minutes to concentrate the aromas.
4. Add the mussels, cover tightly, and cook over high heat, shaking the pot once or twice, until most shells have opened, 4–6 minutes. Check doneness: mussels are ready when the majority are open and the meat is just plump and opaque.
5. Remove from heat. Discard any that haven’t opened and the spent herbs. Stir in the parsley and black pepper; taste the broth and adjust pepper if needed (avoid salt—mussels are naturally briny).
6. Ladle mussels and their broth into warm bowls and serve immediately with toasted baguette.