Moules Fines Herbes | Steamed Mussels with Fines Herbes
Mussels are popping up on menus everywhere it seems these days and with good reason. But don't limit your enjoyment of them to the restaurant. They are simple to prepare and easy to enjoy. It's like eating the ocean... without all that sand!
Wine Pairing Ideas
Let us introduce you to the Muscadet grape. First, don't confuse this grape varietal with the Italian Muscato sweet wine which is perhaps more well-known. Muscadet is a dry, meaning not sweet, French white wine from the Loire Valley. Traditionally, French mussels are made with this very wine, so the pairing here will be spot on. The typical flavor profile of Muscadet wines are crisp and clean making them an excellent pairing for seafood. Expect a creamy mouth feel with apple and citrus aromas.
If you have to have a red wine, do your best to find the lightest, smoothest, most refreshing option possible. We suggest a light Grenache, Syrah, or a very light Pinot Noir.
This could also be a great time to try out a Rosé! French Rosé is generally produced in the Provence and Bordeaux regions so take your pick.
Both varietals are excellent.
Reds: Rosé, Grenache/Syrah, Light Pinot Noir
Whites: Muscadet, Chardonnay (unoaked), Pinot Gris
Print📖 Recipe
Moules Fines Herbes | Steamed Mussels with Fines Herbes
Description
Mussels are popping up on menus everywhere it seems these days and with good reason. But don't limit your enjoyment of them to the restaurant. They are simple to prepare and easy to enjoy. It's like eating the ocean... without all that sand!
Ingredients
- 8.5 pounds mussels; prepared
- 7 tbsp. butter
- ¾ cup shallots; thinly sliced
- ¼ cup of garlic, minced
- 1 ½ tbsp. MarnaMaria Fines Herbes
- 1 bottle dry white wine
- ½ cup heavy cream
- ½ tsp. salt and pepper
Instructions
- In a very large stockpot, melt the butter over medium heat.
- Add the shallots, garlic, MarnaMaria Fines Herbes and let cook, stirring occasionally, until the shallots have softened, about 3 minutes.
- Add the white wine, heavy cream, salt and pepper and bring to a boil.
- Once boiling, add the mussels, stir and cover the stockpot with the lid.
- Allow the mussels to steam until the open, about 5 to 6 minutes. (Stir gently after two minutes to ensure they cook evenly.)
- Spoon mussels with sauce into individuals serving bowls.
- Serve immediately.
Notes
You can estimate about 4 cups of mussels per person. Mussels are usually eaten with French fries or with a crusty French baguette. Use it to soak up the sauce! Also, if any of your mussels don't open, don't eat them. This means that they are dead, bad, or not good to eat.
