These are very-almost Moules Marinières — the classic French preparation of mussels with white wine, shallots, parsley and butter… They are a simple dish of mussels that is absolutely more than the sum of its parts!
Louise and I have been talking about all the omnivorous options I now have open to me, and I mentioned that mussels were on my bucket list. As soon as I said it, she invited us over to a Moules-Frites dinner: mussels and skinny French fries.
We decided that the two of us would cook together, so that I could learn the magic of cooking mussels, and I’m so glad we did. Because mussels are SO EASY and now I can cook them for everyone I know!
We used 5 ingredients alongside the mussels:
- Green onions as an aromatic
- White wine — we chose a Pinot Grigio
- Olive oil to cook everything in
And it was simple and fun!
In the future, I’m going to start playing with different flavour options in the white wine broth. My Mum loves mussels with leeks and white wine, so that has to happen. And Mr. KitchenOperas is a huge fan of Pernod — which is often used in a leek & cream broth with mussels. I could totally get behind that.
And if you want to go crazy with flavours, I can’t wait to try mussels with lemongrass, lime, coconut milk. Oh, it’s on.
For our dinner, we served our mussels with hunks of crusty baguette (for dipping into the broth!), and skinny frites with Dijon mayonnaise for dipping! We followed all of this with a gorgeous green salad with a fresh lemony dressing, an herb-crusted goat cheese, and chocolate mousse. Perfection.
I wasn’t sure what I’d think of mussels. I guessed that I would like eating them, but it turns out that I adore them. They’re briney and light, and I’m so looking forward to making them a regular part of my food repertoire.
Mussels with Green Onion, Parsley & White Wine
A light dinner of mussels, serves 4-6 with a side of frites and salad.
- 6 lbs (2.72 kg) fresh mussels
- 2 Tablespoons olive oil
- 8 green onions, whites and greens chopped
- 2 cloves garlic, peeled and minced
- 1/2 cup fresh parsley, chopped
- 250ml (1 cup) Pinot Grigio
Clean the mussels by scrubbing them well under cold water. Pull out any “beards” and rinse well, under cold water.
Check any open mussels: tap them a few times with the back of your knife. If they close, they’re good to use. Discard any mussels that remain open or that have cracked shells.
In a large pot, heat the olive oil over medium heat, and add the green onion, garlic, and parsley. Cook for two minutes, stirring regularly.
Add the mussels and pour in the wine — stir gently and cover with a lid.
Steam the mussels in the covered pot, stirring gently every 30-60 seconds. The mussels are done when they are all open (about 3-5 minutes).
After cooking, discard any mussels that remain closed or that have cracked shells.
Transfer mussels to a bowl and eat with delight — I like to use the shell of one mussel as tweezers to eat the rest!!