Prep 30 mins
Cook 15 mins
Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce
- 32 mussels
- 1 1⁄2 cups dry white wine
- 1⁄2 cup shallot, minced
- 2 tablespoons garlic, minced
- 1 teaspoon herbes de provence
- 1⁄2 teaspoon thyme
- 1 cup whipping cream
- 1⁄2 tablespoon curry powder
- 1⁄4 cup butter
- 1⁄4 cup parsley, minced
- 1⁄2 cup green onion, sliced
- Scrub mussels and remove their beards, throwing out any that do not close when tapped.
- In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
- Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
- Remove mussels and place in a serving bowl. Throw away any that did not open.
- Whisk butter into the sauce and turn off heat.
- Stir in the parsley and green onions just before you’re ready to serve.
- Pour the sauce over the mussels. Serve immediately.