Simple Moules Mariniere from France – delicious flavors of the sea, all year around!

While enjoyed all over the world, there have been many disputes regarding the exact origins of where a classic mussel dish comes from. There are many mussel species in the world, blue mussels being the most common. Mussels are particularly popular in Belgium and France and found all over Mediterranean cuisine and are even considered a delicacy in China. A pot of mussels is a social dish, often eaten with hands and shared around a large table with family and friends. The leftover wine from the broth is served at the table and there is plenty of toasted bread that is used for sopping up the garlicky, buttery briny broth.French moules marinières are generally ready to be eaten in fifteen minutes of cooking making it an easy weeknight meal. Within Europe, mussels have been cultivated for centuries, almost 800 years, and have been used as a food source for more than 2,000 years. The common mussel is mainly found in the eastern and northern North Atlantic and in the White Sea. Mussels are generally prepared by steaming for about six minutes or until the shells open and are used all year around in different cultures. They can also be smoked, roasted, barbecued or fried.It is no exaggeration that mussels are called a culinary miracle, their versatile flavor can be manipulated many ways depending on what part of the world you come from. Mussels used to be a staple food for coastal Native American tribes. While freshwater mussels aren’t eaten as much today, the native peoples of early America ate them often. A classic French pot of mussels uses dry white wine for the base even though a traditional version from Normandy is made with cider. In Belgium, the Netherlands, and France, mussels are often consumed with French fries on the side.

Commonly mussels are served in a clear broth but in Asia, coconut milk is often a substitute. Served with a handful of fresh parsley as the Mediterranean’s would or finely chopped dill and grated horseradish, as some do in the Nordic regions. The blue mussel is so widespread in Norwegian waters that you are most-likely to find clusters of them while swimming along the coast. In Norway, you generally use wine or beer for the broth. For an Indonesian twist, staple aromatic flavors are used, such as ginger, garlic, lemongrass and chili, served with fresh lime juice and coriander. Asians tend to bring forth an umami flavor of the mussels by adding sweetness to the dish, from soy, oyster or hoisin sauce. The beauty of mussels is that it adapts well to flavors from different cultures, which is probably the reason for its popularity.

How to prepare a fresh mussel before cooking

It seems like many people are afraid to purchase mussels because of the preparation they need, but let me tell you, it is as simple as can be. Firstly, when buying mussels, the shells should be undamaged and closed. Open mussels should be given a tap and if they close, they are still alive; if not they are dead and unfit for consumption. Moreover, before preparing a mussel for cooking, the byssus (which is the beard) should be pulled out and thrown away. Scrub the mussels well under cold water. Commonly farm-raised mussels are generally very clean when they are sold, so the work is rather minimal.

Moules Mariniere Recipe from France

The French way to cook mussels is in a simple broth of dry white wine with a base of garlic and shallots sautéed in butter. Add in some fresh parsley or even some other herbs (you can use dill too), then the cleaned mussels that are steamed in a matter of minutes. Served in a large pot rustic style, eat the warm mussels by hand and use the empty shell to scoop some flavorful broth. Fresh mussels are shiny with no fishy smell that take on the flavor of whatever sauce they’re prepared in.

Ingredients

• 1kg fresh mussels (cleaned)
• Pinch of salt
• 3 garlic cloves, finely chopped
• 2 shallots finely chopped
• 1 tablespoon butter
• Handful of herbs (parsley is commonly used, but we used dill)
• 150ml dry white wine

Directions

• Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present. Discard the mussels that are closed or damaged.
• Drain the mussels in a sieve.
• In a large pot melt the butter. Add in the shallots, garlic, and salt and gently cook until the shallots and garlic are soft for a few minutes. Add the wine and dill and bring to a boil.
• Add the cleaned mussels to the pot, stirring them a few times, then cover and steam for about six minutes until the mussels open, lifting the lid midway during cooking to give them a stir. You can also give the pan a good shake every now and then.
• Meanwhile, brush some olive oil on both sides of the sourdough bread. Grill each side so it becomes crispy.
• The mussels are now ready to serve. Note- do not eat any of the mussels that are fully closed when they are cooked.

Mussels are fast food at its best, with inexpensive ingredients. This dish is enjoyed by people of all cultures and upbringings, yet it feels like a celebratory dish. The classic French Moules Mariniere highlights the beauty of simple cooking, showing how a few ingredients make mouthwatering dishes.Have you tried this Moules Mariniere recipe before?

{Photo and Words by Hanna Kirstiina Amy, Website: www.xoamys.com, Instagram: @xoamysnordic }

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