French mussels not in your normal dinner rotation? It should be, and with this easy French Mussels recipe, you’ll bring the taste of France straight to your dinner table faster than you can say fantastique! Here is my take on Moules Marinières—French Mussels in white wine sauce. It’s a super easy recipe that is super delicious, plus I’ll give you a recipe hack to make it even easier.
Don’t be intimidated by this mussels recipe at all. You’ll feel like a true french chef and your dinner guests will be delighted (and you’ll be delighted at how easy it was).
This meal is a wonderful choice for a summer evening paired with a Sauvignon Blanc (I prefer Sancerre, but it’s up to you!). Give it a try and leave a comment about how it turned out or what your guests thought.
Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
- 2 pounds fresh Mussels
- 1 white onion
- 3 scallions
- 4 tablespoons European-style Butter
- 4 cloves garlic
- 1 lemon
- 2 vine-ripened tomatoes
- salt and pepper
- fresh parsley, chopped, 1/2 cup
- Crusty french bread
- 2 cups dry white wine (I prefer Sauvignon Blanc)
- 1 small can tomato paste & a dash of heavy cream
- Hack: you can use about a half cup of tomato-cream pasta sauce or vodka sauce instead of the tomato paste & heavy cream
Step 1: Finely mince the onion, scallions and garlic, keeping the garlic separate.
Step 2: Dice the tomatoes into small pieces
Step 3: Wash and de-beard the mussels.
Step 4: Pre-heat oven to 350 degrees.
Step 1: Take half the butter and melt in a saucepan at medium-high heat; add the onion and scallions and saute for 5 minutes until translucent, stirring to prevent them from browning.
Step 2: Add the garlic to the saucepan and stir into the mixture. Saute for another minute.
Step 3: Add the mussels, tomatoes, white wine, garlic, parsley, salt and pepper.
Step 4: Add the remaining butter, tomato paste and healthy dash of heavy cream to give just a bit of body to the sauce (you can substitute your favorite tomato-cream pasta sauce or vodka sauce here instead).
Step 4: Saute for 15 minutes until all of the mussels have opened, then add a few squeezes of lemon juice and stir.
Step 5: With about 5 minutes left on the mussels, pop the bread into the oven on a sheet tray to warm.
Serving: There are several ways to serve this dish. I usually serve straight from the saucepan. Alternatively, you can place in a large bowl, or plate the mussels and sauce with slices of warm french bread to sop up all of the delicious tomato wine sauce.
There you have it, French Mussels in white wine sauce, my take on Moules Marinières.