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.
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