Moules Marinières Recipe

Name: Les Faux Bourgeois MOULES MARINIÈRES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds Mussels; 1 cup White wine; 4 cloves Garlic, minced; 1 cup Fresh parsley, chopped; 2 tablespoons Butter; 1 teaspoon Salt; to taste Black pepper; 4 medium Potatoes, peeled and cut into fries; 4 cups Vegetable oil; to taste Salt

Inspired by Les Faux Bourgeois

Time45m

Serves4

Mussels in white wine, garlic and parsley, pommes frites.

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CHARDONAY

40%-barrel fermented; 60% stainless steel fermented. rich citrus & apples, gentle oak spice, crisp acidity & smooth finish.

rich · citrusy · crisp acidity

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Ingredients

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Mussels

2 pounds Mussels

1 cup White wine

4 cloves Garlic, minced

1 cup Fresh parsley, chopped

2 tablespoons Butter

1 teaspoon Celtic sea salt

to taste black pepper

Pommes Frites

4 medium Potatoes, peeled and cut into fries

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Method

Mussels Preparation

Prepare the Mussels

Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Remove the beards and discard any mussels that are open or damaged.

Cook the Mussels

In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and bring to a simmer.

Add Mussels

Add the cleaned mussels to the pot, cover, and steam for 5-7 minutes, or until all mussels have opened. Discard any that remain closed.

Finish with Herbs

Stir in the chopped parsley, season with salt and pepper, then serve immediately.

Pommes Frites Preparation

Prepare the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.

Season and Serve

Sprinkle with salt while still hot and serve alongside the mussels.