Moules Marinières

Instructions

1. Step 1

   Finely chop the shallots, garlic, and parsley, keeping the parsley separate.

   Cookware: Chef Knife, cutting board

2. Step 2

   Rinse the mussels briefly under cold running water while scrubbing the shells and removing any beards. Discard cracked mussels and any open mussels that do not close when tapped.

   Cookware: colander

3. Step 3

   Melt half the butter in the large pot over medium heat. Add the shallots and garlic, then cook until softened without browning.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Garlic, 100.0 gr Shallot, 20.0 gr Unsalted Butter

   Cookware: large pot, wooden spoon

4. Step 4

   Add the wine, thyme, and bay leaf. Bring to a boil over high heat and cook briefly to combine the flavors.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 250.0 ml dry white wine, 2.0 piece Thyme

   Cookware: large pot

5. Step 5

   Add the cleaned mussels and immediately cover the pot. Cook over high heat, shaking the covered pot once midway through.

   Timer: 5 min (fixed)

   Ingredients used: 1500.0 gr Mussel

   Cookware: large pot

6. Step 6

   Uncover and stir the mussels. If many remain closed, cover and cook for up to 2 minutes more, then discard every mussel that is still closed.

   Timer: 2 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the thyme sprigs and bay leaf. Stir in the remaining butter, parsley, and black pepper until the butter melts into the broth.

   Ingredients used: 1.0 gr Black Pepper, 20.0 gr Parsley, 20.0 gr Unsalted Butter

   Cookware: large pot, wooden spoon

8. Step 8

   Transfer the mussels and broth to a serving bowl and serve immediately.

   Cookware: serving bowl