Mussels with White Wine (Moules Mariniere)

Discover the classic flavors of France with our easy-to-follow Moules Marinière recipe(Mussels, the sailors way) , a succulent dish featuring fresh mussels bathed in a rich, aromatic white wine and garlic sauce. Perfect for seafood lovers, this authentic recipe brings the taste of the French coastline to your kitchen, offering a simple yet elegant meal that’s sure to impress.

Bon Appetit!

Ingredients: to come!

Enjoy!

Former recipe writer and editor, father of 3, having fun making food videos that features delicious food that doesnt take all day and use all your dishes.

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Hello my cookies welcome welcome to Russell Cooks today I have muscles this is another Back to Basics a real simple recipe now let me tell you why I love muscles one they’re delicious two they’re absolutely easy weak night friendly and three they’re inexpensive a lot of people don’t understand how cheap

Muscles can be I think I got mine for $3 a pound you can’t even get chicken for that price so I got two types I have some from Prince Edward Island this is from Canada those are grown on ropes they’re essentially farmed they’re delicious they’re like a standard I also

Got some main muscles that were wild harvested no farming no ropes nothing just out and collected we’re going to do a little side by side if I can tell the difference and throughout this recipe because it is a Back to Basics I’m going to do a base recipe I’m going to

Highlight places where you can make it your own you can add embellishments you can kind of take it up a notch if you want now that we have the recipe let’s gather our ingredients you are going to need about 4 lb of muscles they come in

2 lb bags easy two bags you can do three lbs if you want do two have the recipe whatever floats your boat I have already gone through I have washed them and I have debearded them now sometimes you might see that they open up if there’s any cracked or broken or open ones

Before you wash them before you rinse them go through find them throw them away cuz during the rinsing process and washing process and scrub process they might open up cuz they’re like oh hey there’s water let me open up and whatnot if you do throw them away after the fact

You might end up throwing away half your muscles no one wants that but if they open up give them a light little tap on the counter don’t break them and look at that it closed right up we know he’s alive we know he’s good to go you’re

Also going to need olive oil white wine Derek about moving the wine you need some pepper flakes optional you need some garlic cloves some thyme some bay leaves another optional is some minced parsley I have some left over from the other day butter not optional and then some crusty bread that I have

Toasted up you want to serve with some crusty bread soak up all that delicious sauciness we’re going to make now that we’ve gathered our ingredients let’s get started first things first with this recipe get your oven rack in the lowest position get any other oven racks out

Cuz you’re going to have either a big pot or a roasting pan you don’t want to bump it into anything get your oven 500° you want hot as possible we’re going to create a nice steamy environment going to kind of cook these muscles through pretty gently which is really nice

They’re going to be really tender they have a little bit of texture and it’ll give us time for them to kind of absorb some of that delicious flavor that wine that garlic so for the garlic I’m going to mince up three garlic cloves I’m going to add a little extra cuz there’s

A couple small ones here use a garlic mincer use your knife whatever you want prep is as easy as mincing some garlic and opening a bottle of wine what’s better than that talk about week night friendly it’s a great date night dish too I exaggerate a little bit you

Still have to De beard and scrub the muscles de bearding is just sometimes they have those little it looks like a little mini beard on the bottom that’s what they use to cling to rocks and ropes and such you just need to take that off comes right off and for the

White wine you’re only going to be using a cup so make sure the rest of it you want to be able to drink so use a nice one I got a sere here sh Savon Blanc these are great wines to use here all right we got our garlic we got our wine

Got our butter and all our other stuff pretty much good to go all right I have a tablespoon of oil heating up over medium heat I’m adding my garlic immediately going to heat up with the oil here and I’m also going to put in some pepper flakes again optional you

Don’t have to add any spice here now if you wanted to do something a little bit more fancy this is where you would do it so if you want to do bacon you would add the bacon in right here before the garlic you cook it

From a cold pot you render it out chizo is Fant fantastic here and then as soon as you add the garlic once that you know bacon or chizo is kind of rendered out some of that fat you’ll add the garlic and that’s where you want to add if you

Want to do tomatoes you can do tomatoes diced tomatoes a little bit of tomato puree a spicy marinara add it in right then add it in with the wine a little later and you don’t even need to use wine you can use beer you can use hard cider I wouldn’t use something like

Whiskey or tequila i’ sck with wine or beer Wine’s classic ooh yes I can smell that garlic and a little bit of that Aleppo pepper that I added just going to sauté this up you want it to be fragrant and then keep cooking it for another 15 seconds for a

Total of about a minute here all right we’re right where we want to be now we’re going to add a cup of wine again hard cider use a beer have fun with this all right that’s about a cup of wine I’m just going to stir it in

I’m also going to add my flavorings here th very versatile if you’re doing something uh a little bit more Spanish inspired you know feel free to use different herbs you know I wouldn’t necessarily put cilantro in here I do some cilantro stems parsley stems fantastic I wouldn’t ever skip out on

The bay leaves here I think they add a lot of background that goes really well with these muscles you can absolutely have fun with this all right just going to make sure that’s Incorporated bring it up nice and steamy I’m going to make sure that this kind of comes up to a

Simmer boil it’s hard to tell it’s boiling cuz it’s so shallow you want the wine to cook off just a little bit remember these muscles are going to let off a whole bunch of liquid so we’re just going to cook it maybe 30 seconds 60 seconds want the flavors to meld wine

To cook off a Tey bit and then we’ll get our muscles in right where we want to be I’m adding my clean de bearded muscles 4 lb want to be careful you don’t want to crack any of these shells all right just stirring them around getting the lid on time to put

Them in the oven God this is such an easy recipe the whole thing in the oven it’s going to take 15 to 20 minutes that’s it and then you’re done you can use this time to clean up use this time to toast your toast do whatever you want all

Right it has been about 15 minutes I think the muscles are done now we need to just finish them real quick I’m going to pull them out we’ll do our last little bits to finish this and then we’ll dig in don’t forget the pot is hot now something I should have mentioned

Earlier if you don’t have a really big wide Dutch oven like this like yours might be a little narrower and taller you can absolutely use a roasting pan here you can do everything I did on the stove top with the roasting pan and then just cover it tightly with tin foil

Unless you have a roasting pan that has a lid oh look at this juicy steamy delicious looking muscles now some of them haven’t opened up that’s fine that could happen what I’m going to do now is I’m going to just try and push these over to the side just a little bit I

Want to get down into this liquid here oh these smells so good I’m just going to add my butter just going to kind of let it melt down in there and if you come across your bay leaves and your thy you can go ahead and discard those no

Biggie if they stay really not a big deal just going to let that butter melt then I’m going to toss everything around garnish with a little bit of parsley if you want a little bit of time get you out all right going to get some of this liquid pour it over top

Here some crusty bread in there going to garnish with a little bit of parsley and why not a little bit of a leppo let’s get going let’s dig in look at this we got nice sauciness in this shell right here oh my God it is so tender the

Perfect consistency I don’t know how else to describe it it’s not chewy this is alente pasta consistency and it’s just bursting with sea flavor you know and I got to say I like both of these I think Prince Edward Island are fine but I like these wild cut ones too look at

This you got a little bit of Theo a little bit of the parsley here the garlic the wine it just comes through makes everything pop next time I make these I’ll probably going to throw in a little bit of chizo early on and get my garlic maybe some diced tomatoes in

There sweat those down same amount of time I’m going to add my wine I’ll add my muscles I’ll bake it that way I’ll finish with a little bit of cilantro so good let’s get a little bit of this crusty baguette in here soak up all this deliciousness I love what the butter

Does there too it just adds a teeny bit of richness parsley adds a good amount of freshness the wine perfect acidity that balances with these muscles garlic tons of background flavor French knew what they were doing thanks so much for tuning in if you like what you saw don’t

Forget to follow me on YouTube twitch I’m also on Tik Tok Twitter and Instagram thanks so much for tuning in this was Back to Basics muscles I’ll see you next time take care