CookEat Recipe
Mussels Marinière
Shell-on mussels steamed with finely minced shallots, finished in the same pan with white wine, garlic, parsley, cream and fresh breadcrumbs.
Method
Steps
Step 1
Start with forty-eight large fresh live mussels from a traceable shellfish supplier. Keep them refrigerated at 40°F or below until preparing them. Discard dead mussels, cracked or broken shells and any open shells that do not close when tapped. Keep raw seafood and its utensils separate from cooked food, and wash your hands and tools. Scrape and briskly brush the sound mussels and remove their beards. Wash them in several changes of clean cold water and drain well on a sieve. Discard the washing water.
Step 2
Peel and finely mince eight sound shallots. Peel and finely chop one garlic clove. Chop the parsley and measure one tablespoon, keeping the garlic and parsley aside for later.
Step 3
Choose a large saucepan with room for the starting batch of forty-eight mussels without tightly packing them, and a lid that closes properly. Measure half an ounce of melted butter into the pan. Add the minced shallots and heat thoroughly for two minutes, stirring and regulating the heat so the butter and shallots do not scorch.
Step 4
Add the drained mussels. Season with one teaspoon of salt and half a teaspoon of ground white pepper. Cover the saucepan and let the mussels steam in their own juices for about five minutes. Keep the lid on and regulate the heat to maintain steaming without scorching the butter and shallot base. Do not add cooking water.
Step 5
Add the finely chopped garlic, the tablespoon of chopped parsley and one gill of white wine. Cook for about five minutes more, keeping the mussels and their cooking juices in the same pan.
Step 6
Add half a gill of liquid pasteurized cream and one ounce of fresh soft breadcrumbs. Mix well with a wooden spoon and bring to a boil. Boil for about two minutes, stirring so the crumbs mix into the juices.
Step 7
Check that the mussels are fully cooked: use a clean thin-tip food thermometer to check the thickest opened mussel meats reach at least 145°F, and continue cooking as needed. Discard any mussels that remain closed after cooking.
Step 8
Pour the cooked mussels, still in their shells, and all their own cooking liquor into a large deep hot serving dish and serve hot.
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