Moules Marinières with Garlic Bread

Moules Marinières with Warm Garlic Bread – a taste where the salty sea breeze meets the elegance of French cuisine. Blue mussels cooked in white wine, garlic, and herbs, served with crispy garlic bread for dipping in the flavorful broth, make for a rustic yet sophisticated dish that evokes seaside dining in Brittany. Perfect as a starter or a light main course.

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You will need

2.2 pounds (1 kg) mussels

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

1 red chili, finely chopped

1⅔ cups (400 ml) shallots, finely chopped

4 tbsp (60 ml) garlic, finely chopped

1 tsp (5 ml) grated lemon zest

⅓ cup + 1 tbsp (100 ml) flat-leaf parsley + extra for garnish, finely chopped

⅔ cup (150 ml) dry white wine

⅔ cup (150 ml) fish or seafood stock (see homemade stock recipe below)

⅔ cup (150 ml) heavy cream

1 tsp (5 ml) honey

½ tsp (2½ ml) sea salt

½ tsp (2½ ml) freshly ground black pepper

Garlic Bread

1 large baguette, slit open lengthwise but not all the way through

4 oz (100 g) butter, diced

⅓ cup + 1 tbsp (100 ml) olive oil

1 tsp (5 ml) honey

1 tsp (5 ml) red chili, finely chopped

Salt

Black pepper

4 tbsp (60 ml) garlic, finely grated

⅓ cup + 1 tbsp (100 ml) parsley, finely chopped

¾ cup + 1 tbsp (200 ml) + ¾ cup + 1 tbsp (200 ml) Parmesan cheese, finely grate

How to make it

1. Prepare all ingredients by peeling, chopping and grating.

Garlic Bread:

2. Melt the butter in a saucepan with a light interior (so you can monitor color) over medium-high heat, whisking until the butter begins to brown slightly.

4 oz (100 g) butter, diced

3. Lower the heat to medium and add the olive oil. Once it starts to simmer, stir in chili, salt, black pepper, and honey.

⅓ cup + 1 tbsp (100 ml) olive oil

1 tsp (5 ml) honey

1 tsp (5 ml) red chili, finely chopped

Salt

Black pepper

4. Add garlic and parsley, stir until it just begins to simmer.

4 tbsp (60 ml) garlic, finely grated

⅓ cup + 1 tbsp (100 ml) parsley, finely chopped

5. Remove from heat and stir in half the Parmesan cheese.

¾ cup + 1 tbsp (200 ml) Parmesan cheese, finely grated

6. Place the baguette on aluminum foil and spread the butter mixture evenly across the cut surfaces. Sprinkle the remaining Parmesan on top.

1 large baguette, slit open lengthwise but not all the way through

¾ cup + 1 tbsp (200 ml) Parmesan cheese, finely grated

7. Wrap the baguette in the foil and set aside.

8. Preheat oven to 435°F (225°C).

9. When you begin cooking the mussels, place the wrapped baguette in the oven. Bake for about 20 minutes, then open the foil and expose the cut sides. Bake another 10 minutes, or until golden brown.

Moules Marinières:

10. Prepare the mussels: Discard any that are cracked or stay open when tapped. Rinse thoroughly under cold water, scrub with a brush or sponge, and remove the beards.

2.2 pounds (1 kg) mussels

11. In a large pot, heat butter and olive oil over medium heat. Sauté the chili and shallots, stirring, until the shallots are soft but not browned.

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

1 red chili, finely chopped

1 ⅔ cups (400 ml) shallots, finely chopped

12. Add garlic and lemon zest, stir for about 1 minute.

4 tbsp (60 ml) garlic, finely chopped

1 tsp (5 ml) grated lemon zest

13. Add white wine and boil on high for a minute or two.

⅔ cup (150 ml) dry white wine

14. Add stock, cream, honey, salt, and pepper. Boil for about 5 minutes, reducing the sauce slightly.

⅔ cup (150 ml) fish or seafood stock (see homemade stock recipe below)

⅔ cup (150 ml) heavy cream

1 tsp (5 ml) honey

½ tsp (2½ ml) sea salt

½ tsp (2½ ml) freshly ground black pepper

15. Add the mussels and cover the pot. Steam for 4–5 minutes or until mussels have opened.

2.2 pounds (1 kg) mussels, cleaned

16. Stir in parsley. Discard any mussels that didn’t open.

⅓ cup + 1 tbsp (100 ml) flat-leaf parsley, finely chopped

17. Serve in deep bowls, sprinkled with extra parsley. Serve immediately with garlic bread.

Leaf parsley, finely chopped

Seafood stock

2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster

1 carrot, coarsely sliced

1 large yellow onion, cut into large pieces

½ leek (it’s okay to use the dark green part), washed and cut into pieces

½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces

5.3 oz celeriac, peeled and cut into pieces

2 ½ tbsp tomato paste

¼ cup canola oil

Water

3/4 cup dry white wine

10 white peppercorns

1 bay leaf

Instructions

1. Preheat the oven to 437°F.

2. Put the shells in a bowl and crush them with a hammer. Then spread the shells in a roasting pan.

2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster

3. Distribute carrot, onion, leek, fennel or fennel seeds, and celeriac over the shells. Dot with tomato paste and sprinkle with canola oil. Put in the oven and roast shells and vegetables for 15 – 20 minutes.

1 carrot, coarsely sliced

1 large yellow onion, cut into large pieces

½ leek (it’s okay to use the dark green part), washed and cut into pieces

½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces

5.3 oz celeriac, peeled and cut into pieces

2 ½ tbsp tomato paste

¼ cup canola oil

4. Transfer the shells and vegetables to a large pot or saucepan. Add wine, white peppercorns, and bay leaf. Fill the saucepan with water so that it covers seafood and vegetables. Let it simmer slowly for 30 minutes. Skim the stock regularly.

Water

3/4 cup dry white wine

10 white peppercorns

1 bay leaf

5. Remove from the heat and let the stock with vegetables and shells stand in room temperature until it has cooled completely, about 1 hour.

6. Strain the stock directly into another large pot or saucepan. Squeeze out as much liquid as possible from the shells and vegetables. Discard shells and vegetables.

7. Boil the stock without a lid. When it starts boiling, lower the heat so that it simmers. Let the stock boil until it is reduced to half, about 1 hour. Skim off the stock regularly.

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Tip and trick

Tip 1: Freeze the seafood stock into small portions and take out the desired amount for sauce and soup.