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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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