Mussels in White Wine Cream (Moules marinière à la crème)
Moules marinière à la crème Say it: mool mah-ree-NYEHR ah lah KREHM
Moules marinière à la crème is the creamy French version of the beloved mussel pot, with briny shellfish steamed open in dry white wine, butter, shallots and herbs. The cooking liquor is enriched with cream, then poured back over the mussels with a handful of parsley. It is a bistro and home-kitchen staple, especially along the coast and in northern France, and is best eaten with crusty bread to mop up the sauce. The mussels are plump, the broth is savory and lightly tangy, and the whole dish comes together quickly.
Mussels in White Wine Cream (Moules marinière à la crème)
Moules marinière à la crème
Pronounced mool mah-ree-NYEHR ah lah KREHM
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the mussels
To finish
Method
Rinse the mussels under cold running water, scrubbing the shells and pulling away any beards. Discard any mussels with broken shells and any that stay open when tapped firmly against the counter.
Melt the butter in a large, wide pot over medium heat. Add the shallots and cook, stirring, for 3-4 minutes until soft and translucent but not browned. Stir in the garlic and cook for 30 seconds, until fragrant.
Pour in the white wine, add the bay leaf, thyme and black pepper, and bring to a lively simmer. Let the liquid bubble for 1 minute to take the sharp edge off the wine.
Add the mussels, cover the pot tightly, and cook over high heat for 5-7 minutes, shaking the pot once or twice, until the shells open wide and the mussels are plump. Remove from the heat.
Lift the open mussels into warm serving bowls with a slotted spoon, leaving the cooking liquid in the pot; discard any mussels that remain shut.
Bring the cooking liquid back to a simmer, stir in the cream, and cook for 3-4 minutes, until the sauce is lightly thickened and coats the back of a spoon. Pick out the bay leaf and thyme sprigs and taste; the mussel liquor is usually seasoned enough.
Pour the creamy broth over the mussels, scatter with parsley, and serve immediately with crusty bread.
Regional variant: Moules à la normande (Norman-style mussels)
Replace the white wine with 1 cup (240 ml) dry cider and keep the cream. Cook the shallots in butter as above, add the cider and herbs, steam the mussels, then finish the strained cooking liquid with cream and parsley; the sauce will be rounder and fruitier.
Cook's notes
- Use dry, unoaked white wine such as Muscadet, Sauvignon Blanc or Chardonnay; avoid heavily oaked wines, which can taste bitter with shellfish.
- Do not add salt before tasting: the mussel liquor and butter are already seasoned.
- For the cleanest sauce, strain the cooking liquid through a fine-mesh sieve lined with cheesecloth before adding the cream.
Serve with
Crusty baguette and a dry white wine such as Muscadet.
Make ahead and storage
Best served immediately; cool any leftovers quickly, refrigerate for up to 1 day, and reheat gently without boiling. Do not refreeze.
