Moules Marinières au Beurre Blanc

Moules marinières is the great coastal dish of northern and western France, from Brittany to Normandy — plump Atlantic mussels steamed open in white wine and shallots, finished here with a classic beurre blanc for richness.

Serves: 4

Ingredients

• 2kg (4.4 lb) fresh Atlantic mussels, scrubbed and debearded
• 3 shallots, finely minced
• 3 cloves garlic, minced
• 250ml (1 cup) dry white wine (Muscadet or Picpoul)
• 2 tbsp (30ml) white wine vinegar
• 150g (10 tbsp) cold unsalted butter, cubed
• 2 tbsp (30ml) heavy cream
• 1 tbsp (15ml) vegetable oil
• Large bunch of fresh flat-leaf parsley, finely chopped
• Fleur de sel and white pepper to taste
• Crusty baguette to serve

Instructions

1. Heat oil in a very large pot over high heat. Add two-thirds of the shallots and all the garlic, cook 1-2 minutes until softened.
2. Add mussels and white wine in one pour, cover immediately, and steam 4-5 minutes, shaking the pot once, until all mussels have opened. Discard any that remain closed.
3. Transfer mussels to warm bowls with a slotted spoon. Strain the mussel liquor through a fine sieve into a small saucepan, pressing the aromatics.
4. Add remaining shallots and the vinegar to the liquor. Bring to a boil and reduce by half, 3-4 minutes.
5. Reduce heat to low and whisk in cold butter cube by cube, whisking constantly so the sauce emulsifies to a glossy consistency. Stir in cream, season with fleur de sel and white pepper.
6. Pour beurre blanc over the mussels, scatter generously with parsley, and serve immediately with baguette for mopping.

Cook's Notes: The beurre blanc breaks if it gets too hot — keep the heat low and work quickly once you start adding butter. Alternatively, use just the reduced mussel liquor for a lighter version.