Restaurants›Le Petit Triangle Cafe›Moules Marinieres Recipe

Moules Marinieres Recipe

Inspired by Le Petit Triangle Cafe
Time30m
Serves2

PEI mussels • wine • shallot • garlic • butter • tomato • baguette

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Ingredients

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Mussels & Broth

For Serving

Method

Mussels & Broth

1

Prepare mussels

Rinse mussels under cold water, discard any open mussels that do not close when tapped, scrub shells and remove beards. Set cleaned mussels in the refrigerator while you prepare other ingredients.

2

Sweat aromatics

In a large, heavy-bottomed pot or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the minced shallots and sauté for 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

3

Build the broth

Add the diced tomato to the pot and cook 2–3 minutes to begin releasing juices. Pour in the white wine and the cup of water or stock, then add the bay leaf and thyme. Increase heat to medium-high and bring the liquid to a gentle simmer. Let simmer 3–4 minutes to reduce slightly and concentrate flavors.

4

Finish with butter

Reduce heat to medium-low. Whisk in the remaining 2 tablespoons of butter to enrich the broth (mounting the sauce). Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.

5

Cook mussels

Add the cleaned mussels to the simmering broth, cover the pot, and increase heat to high. Steam mussels for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain closed after cooking.

6

Finish and garnish

Remove the pot from heat. Stir in the chopped parsley and adjust seasoning to taste. Remove and discard the bay leaf. Ladle mussels and broth into a large shallow bowl or individual bowls so each serving gets mussels and plenty of liquid.

For Serving

7

Prepare bread: Preheat broiler or a heavy skillet. Spread softened butter on baguette slices. If broiling, place slices on a sheet pan and broil 1–2 minutes per side until golden and crisp. If using a skillet, toast 1–2 minutes per side over medium-high heat until nicely browned.

8

Serve immediately: Arrange toasted baguette slices alongside the mussels. Provide lemon wedges to squeeze over mussels. Encourage diners to dip bread into the flavorful broth. Serve hot.