Description
A delicious twist on the classic Moules Marinières, this dish features mussels steamed in white wine and garlic, then baked with a creamy gratin topping. The result is a rich, golden, and flavorful seafood appetizer, perfect for a special occasion or a French-inspired meal.
Ingredients
Scale
- 2 lbs fresh mussels
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 cup grated cheese (Parmesan or Gruyère)
- 2 tbsp breadcrumbs
- 2 tbsp chopped fresh parsley
- Black pepper, to taste
Instructions
1. Prepare the mussels:
- Clean the mussels by scrubbing the shells and removing the beards.
- Discard any mussels that are open and do not close when tapped.
2. Cook the mussels:
- In a large pot, melt butter and sauté shallots and garlic until translucent.
- Pour in the white wine and add the mussels.
- Cover and steam for 5 minutes, until the mussels open.
- Discard any that remain closed.
3. Prepare for baking:
- Remove the mussels from their shells, keeping one half of each shell as a serving base.
- Preheat the oven to 400°F (200°C).
- Mix the heavy cream with a bit of the cooking liquid and spoon it over the mussels.
4. Gratin and bake:
- Sprinkle with grated cheese, breadcrumbs, and black pepper.
- Bake for 5-7 minutes, until golden and bubbly.
5. Serve:
- Garnish with fresh parsley and serve immediately.
- Enjoy with crusty bread and a glass of white wine.
Notes
- Use a dry white wine such as Muscadet, Sauvignon Blanc, or Chardonnay.
- Gruyère adds a nutty depth, while Parmesan brings a salty umami flavor.
- If preferred, add a splash of lemon juice for extra freshness.
