Moules De L’atlantique Recipe

Time30m

Serves4

Fresh East Coast mussels with classic Chablis sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove beards if necessary and discard any mussels that are open and do not close when tapped.
2
Saute Shallots and Garlic
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped shallots and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
3
Add the Wine
Pour in the Chablis wine and bring to a simmer. Allow it to cook for about 2-3 minutes to reduce slightly.
4
Cook the Mussels
Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
5
Finish the Sauce
Once the mussels are cooked, remove them from the pot and set aside. Stir in the heavy cream and chopped parsley into the remaining liquid. Season with salt and pepper to taste. Let it simmer for another 2-3 minutes.
6
Serve
Pour the sauce over the mussels in a serving bowl and enjoy with crusty bread for dipping.