Moules à la Bordelaise

Moules à la Bordelaise

Equipment

• Large saucepan or Dutch oven with lid
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Small skillet
• Fine mesh strainer

Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes

Ingredients

• 2 lbs fresh mussels, cleaned and debearded
• 1/2 cup dry white wine (preferably Bordeaux)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 cup fresh breadcrumbs
• Salt and freshly ground black pepper
• Crusty bread, for serving

Preparation

1. Prepare the mussels:
   • Rinse the mussels under cold water and scrub them to remove any grit or debris.
   • Debeard the mussels by pulling off the tough stringy bit that might be sticking out of the shell.
   • Discard any mussels that are open and do not close when tapped.
2. Make the Bordelaise sauce:
   • In a small skillet, melt 1 tablespoon of butter over medium heat.
   • Add the fresh breadcrumbs and toast them until golden brown and crispy, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
3. Cook the mussels:
   • In a large saucepan or Dutch oven, heat the olive oil and remaining 1 tablespoon of butter over medium-high heat.
   • Add the finely chopped shallots and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
   • Pour in the dry white wine and bring to a simmer.
4. Add the mussels:
   • Add the cleaned mussels to the saucepan.
   • Cover with a lid and cook for 5-7 minutes, shaking the pan occasionally, until the mussels have opened. Discard any mussels that do not open.
5. Finish the dish:
   • Remove the lid from the saucepan.
   • Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
6. Serve:
   • Divide the mussels and sauce between two serving bowls.
   • Sprinkle the toasted breadcrumbs over the mussels.
   • Serve immediately with crusty bread on the side for soaking up the delicious sauce.

Notes

• Be sure to discard any mussels that do not open after cooking, as they may not be safe to eat.
• Adjust the amount of garlic and parsley according to your preference.
• Moules à la Bordelaise is traditionally served as a main course with plenty of crusty bread for dipping into the flavorful broth.