Mussels and fries is one of the most popular french dish and comes in all flavors. I noticed that in Toronto they are mostly eaten as an appetizer so if this is something you like to eat too this recipe is for you! The most classic way to prepare mussels in France is what we call : “A la marinière”, which is a speciality from the West of France. They are usually served, like in Belgium, with some fries and this is absolutely delicious! Moules à la marinière are very easy to make and all you need is some shallots, herbs and white wine. And for a more gourmet version you can even add some cream! No need to spend a lot of money on this in a restaurant when you can make it yourself at home cheaper and with more mussels!
There are so many different ways to prepare mussels such as with beer, tomato sauce or more exotic with some coconut milk and curry. These are all very good but I personally prefer keeping it simple so I can enjoy the natural flavor of the mussels. When it comes to seafood I always follow what my grandmother always taught me: always keep it simple! You only need a little bit of olive oil or butter, herbs, onions, maybe some lemon and tomatoes. There is no need of a fancy sauce, seafood is always at its best in the most simple ways!
Let’s start cooking!
- 1 kg fresh mussels
- 1 shallot
- 350 ml white wine
- 1/2 cup parsley
- 1 stick of celery
- 1 garlic clove
- 1 bay leaf
1- Clean the mussels. Place the mussels in a large bowl and rinse them under cold water at least twice. This will remove the dirt on the shells.
2- Chop the shallot, celery, parsley and thyme. Reserve on the side.
3- In a large pot, add a little bit of olive oil or some butter and let the shallot, celery and herbs cook until soft.
4- Add the white wine and the mussels.
5- Cover with a lid and cook until all the mussels are opened.
Enjoy with the traditional fries or for a healthier version switch the fries with a salad! It makes a great meal or appetizer.
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.
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