Equipment
Ingredients
Aromatics and Base
- 60 g unsalted butter
- 100 g onion, minced
- 1 shallot, minced
- 3 g thyme
- 1 bay leaf
Steaming Liquid and Main
- 475 ml white wine
- 240 ml water
- 1810 g mussels, cleaned and debearded
Finishing
- 45 ml crème fraîche
- 2 g salt, to taste
- 1 g black pepper, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1250 kcal
- Protein
- 110 g
- Carbohydrates
- 48 g
- Fat
- 47 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 3020 mg
- Saturated Fat
- 21 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 327 mg
- Potassium
- 3231 mg
- Calcium
- 316 mg
- Iron
- 37.0 mg
- Magnesium
- 346 mg
- Phosphorus
- 1879 mg
- Zinc
- 15.1 mg
- Vitamin A
- 666 mcg
- Vitamin C
- 80 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.8 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 108.7 mcg
- Thiamin
- 1.53 mg
- Riboflavin
- 2.00 mg
- Niacin
- 14.9 mg
- Folate
- 400 mcg
- Water
- 1134 g
- Alcohol
- 24 g
Sources: USDA FoodData Central
Method
Melt the butter in a wide skillet over medium-high heat (approx 175°C/350°F). Add the minced onion and shallot. Sauté until the vegetables are soft and starting to turn golden, about 5 minutes. Stir in the thyme and bay leaf.
Pour the white wine and water into the skillet. Increase the heat to high and bring the liquid to a rolling boil (100°C/212°F).
Add the mussels to the skillet and cover immediately with a lid. Steam the mussels until all shells have opened, which should take approximately 4 minutes.
Use a slotted spoon to transfer the mussels from the skillet into serving bowls. Discard any mussels that did not open during cooking.
Keep the skillet on high heat and boil the remaining liquid. Continue boiling until the volume has reduced and the liquid thickens slightly into a sauce consistency.
Remove the skillet from the heat. Whisk in the crème fraîche until the sauce is smooth. Season with salt and pepper to taste, then pour the sauce over the mussels in the bowls.
Chef's Notes
- Discard any mussels with cracked shells before cooking.
- Ensure the skillet is wide enough so the mussels sit in a relatively shallow layer for even steaming.
Storage
Refrigerator: 1 day — Seafood quality degrades quickly; store in an airtight container.
Reheating: Gently warm in a pan over low heat until just steaming; do not boil.
Troubleshooting
Mussels did not open after steaming
Cause: The mussels were dead before cooking or the heat was insufficient.
Fix: Discard any mussels that remain closed after 5 minutes of steaming; do not force them open.
Prevention: Discard any mussels that are open before cooking and do not close when tapped.
Sauce is too thin
Cause: The cooking liquid was not reduced enough before adding the crème fraîche.
Fix: Simmer for an additional 2-3 minutes before adding the cream, or add a small extra amount of crème fraîche.
Prevention: Ensure the liquid is boiling vigorously during the reduction phase.
Cultural Context
Mussels in white wine, known as Moules Marinières in French, is a classic and beloved dish from the coastal regions of France, particularly Belgium and Normandy. It's a simple yet elegant preparation that highlights the natural sweetness of the mussels, enhanced by the aromatic broth. Often served as a starter or a light main course, it's a staple in brasseries and seafood restaurants.
