Learn how to make steamed mussels the French way. The best moules marinières or 'sailor-style mussels' ever. The mussels are simply steamed in white wine and herbs. From start to finish, moules marinières will take no longer than 10 to 15 minutes to prepare. Once you master the basic preparation, you can easily add a few different ingredients to create your own new variation. Be sure to serve with plenty of toasted baguettes for dipping into the flavor-packed broth. Or even try serving with French Fries (pommes frites).

watch the video recipe here

Moules Marinières: Mussels Sailor Style

• 4 pounds mussels

• 1/2 cup (1 stick) unsalted butter

• 2 - 3 shallots, diced

• 2 cloves garlic, mashed

• 2 teaspoons chopped fresh thyme

• 2 cups white wine

• 2 tablespoons chopped fresh parsley

• Sea salt and freshly

• ground black pepper

1. It is important to only clean the mussels within an hour of cooking them. Tap any open mussels on the counter to see if they are still alive; discard any that do not immediately close. Soak the mussels in cold water with a sprinkle of salt for 1 hour. Scrub the mussels with a small brush or a paring knife to remove anything that clings to the shell. Pull off the beard that sticks out from between the shells (this is how the mussel clings to rocks and various things in the ocean).

2. In a Dutch oven over medium-high heat, melt the butter until foamy but not browned. Add the shallots, garlic, and thyme and cook for 2 minutes, or until soft and translucent. Add the white wine and parsley and bring to a rapid boil.

3. Add the mussels, cover, and cook until they open, about 3 minutes. Using a slotted spoon, remove the cooked mussels to a large bowl or shallow individual bowls. Discard any with shells that won’t open. Ladle the broth from the top of the pot over the mussels, leaving any grit behind in the pot.

Some of My Favorite Variations Include:

MUSSELS IN CREAM SAUCE (MOULES À LA CRÈME):

Add 1/4 cup of heavy cream along with the wine in Step 2.

MUSSELS IN SAFFRON SAUCE (MOULES AU SAFRAN):

Add a big pinch of saffron threads with the cream to the Mussels in Cream Sauce variation.

MUSSELS IN CURRY SAUCE (MOUCLADE):

Add 1 teaspoon of curry powder with the cream to the Mussels in Cream Sauce variation.

MUSSELS WITH CHORIZO AND PASTIS:

Add 3 ounces of sliced Spanish chorizo, 2 ounces of Pastis, and 1 teaspoon of saffron threads to the Mussels in Cream Sauce variation.