Easy Moules Marinière Recipe | Classic French Mussels in White Wine Sauce

Moules Marinière is a french classic enjoyed by so many…the great thing is that it is an easy and quick recipe and mussels are a great food, huge source of nutrients, sustainable and CHEAP!

Across France there are a few version of the Moules Mariniere recipes, often accompanied with fries and called Moules Frites, this is a version I love, which has great flavours and is super easy to do!

so let’s Get Cooking!

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INGREDIENTS:
1kg Mussels (2 people)
1 stick of Celery
2 cloves of garlic
Parsley
Half a glass of white wine
2 Shallots
30g of Butter
Herbs (I like Thyme, Rosemary and Bay leaves)

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when in one day we more Marin we’re in France in one of the most famous places for shellfish and we got this tiny beautiful mood to do French style to little change from the usual Italian way in Italy of course we would have done it as an impot but we’re going to be adapting the French way and here the French ingredients french butter Li fantastic and then the aromatics we got parsley th Rosemary what is this again bay leaves these are all from the garden so fantastic a onion some shots and this gigantic thing is of course celery and of course we’re going to be using some italianness so the wine is fruit to the bot with muscles they obviously need to be fresh usually you can ask the fishmonger to clean it which is what we did here so there are no barnicles on the outside and beards thank you car uh of course if they sell it to you with it then you take a knife and you scrape everything out and if there is Little Beard like here this is very clean but you take it and you just pull it out and you get it cleaned up the other thing which is very important is that these need to be alive when you cook them otherwise they’re not good so when they’re open for instance look at this one this one is open so you need to check whether it’s it’s alive before eating it the best way of doing it is that you give it a Squish and you see it’s closing that means is alive and you’re disturbing her and she’s closing up so this is perfectly fine to to eat if you have some which don’t close that means they dead so you need to take them out but we are in a place where everything is incredibly fresh so look at this one we pinch it down and it’s CL and if you hear little baby crying that’s my little nephew and soah lots of kisses we’re sleep training him and we’re filing anyway time to get back to cooking step number one is that we need to make the bouquet of aromatic so we start with the part ly and we take the stems this of course all been washed we got our time we got the Rosemary and we got the bay leaves and we make it into a little knot um butcher twine is the best uh we don’t have a TI so we’re going to be using a sewing kit that’ll be fine the be lives in the middle cameraman can I borrow a finger please Perfect to this then we’re going to add a little bit of celery first off a little bit of butter and as the butter begins to melt this would I be using them to give further flavors to the mood just chop them in this and we add them to our little Nest couple of cloves of garlic we just give it a squash peel it out this one of course we’re not going to be eating it but we’re going to be using to infuse and then one of my favorite things is the shalot and shot is fantastic with this recipe nothing fancy for the cleaning we’re just going to slice it relatively thin but without overthinking it and in terms of quantity when it comes to the m kind of depends how much you want eat them but usually it’s one kilo for two people the butter the aromatics and the garlic and at this point the temperature be nice and slow cuz you want the butter to take all these amazing flavors without burning and the shots and like that this will slowly soften up producing so much flavor I’m feeling so French right now P Swap and when you have fat you need to break them down with acid before we’re breaking down with some wine from it today we’re going to let all the alcohol evaporate and in order to understand whether the alcal has evaporated or not it’s a pretty simple test you stick your face to it you feel like really pungent in your nose that means the alcoh is still there so give it a couple of minutes probably less give it a minute more and then we going to throw in the m and in the meantime we take the leaves of our celery the leaves or parsley and we do a pretty coarse chop that’s it and this go in see this is what I meant you you find something like this just pull them out I give you some Wix increase the heat a little bit and put a little up throughout the cook every soft we’re going to take it and we’re going to shake them when they’re all open then they’re ready to be eaten check this out and as most of them are open now we make a little switch we take away our little aromatic power and we put in the herbs this going to give so much freshness one lost his house so that’s for me oh okay and we’re ready off from the heat we going to put the KN in for 1 minute just let everything rest up give it a shake and Chef privilege is to try it before serving it so we get to try it check this out at that I think I’m going to grab this chubby one here oh they’re super juicy these I think some of the best M I’ve ever eaten these are absolutely fantastic there’s smaller than what we get in Italy and actually smaller than what I used to get in London these are small packed with so much flavor and one of the best things about this dish is that you get yourself a fresh baguette and at the bottom let me see if I can scoop it up at the bottom if we can find it is this see see here you see it now this is amazing dip your bread at the end once you finish eating all of them and this is the front Ray of scapa and I’m telling you it really works want a p