Moules de bouchot mariniere

Name: Moules de bouchot mariniere
Total time: 20 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 2 kg (4.4 lb) fresh bouchot mussels; 3 shallots, finely chopped; 4 garlic cloves, crushed; 200 ml (¾ cup) dry white wine; 1 bunch of flat-leaf parsley, chopped; 50 g (2 oz) unsalted butter; 1 tbsp all-purpose flour; 1 pinch of freshly ground pepper

Mussels in white wine and shallots

⏱ 20 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

2 kg (4.4 lb)fresh bouchot mussels
3shallots, finely chopped
4 clovesgarlic, crushed
200 ml (¾ cup)dry white wine
1bunch of flat-leaf parsley, chopped
50 g (2 oz)unsalted butter
1 tbspall-purpose flour
1 pinchfreshly ground pepper

2 kg (4.4 lb) fresh bouchot mussels
3 shallots, finely chopped
4 cloves garlic, crushed
200 ml (¾ cup) dry white wine
1 bunch of flat-leaf parsley, chopped
50 g (2 oz) unsalted butter
1 tbsp all-purpose flour
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large stainless-steel pot with lid (26 cm / 10 in)

1 sharp paring knife

1 cutting board

1 sturdy wooden spoon

1 fine-mesh skimmer

1 large bowl for rinsing the mussels

4 soup plates for serving

03 — Method

Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
Melt the butter in the large pot over medium heat and soften the chopped shallots for 3 minutes without browning.
Add the crushed garlic and flour and stir for 1 minute to make a light roux that will thicken the sauce slightly.
Pour in the dry white wine, bring to a simmer and reduce for 2 minutes.
Add the mussels, cover tightly and cook over high heat for 5 minutes, shaking the pot.
The mussels are ready when they’ve all opened; discard any that stay closed.
Sprinkle generously with chopped parsley, add pepper and serve right away in soup plates with their juices.