Moules marinière is one of the most popular dishes in France. For this recipe, however, I took inspiration from Julia Child, who made her mussels with beurre blanc. When making this dish in France, the mussels can seem a tad petite to us South Africans – we’re used to giant West Coast mussels! So when making it in South Africa, go all out and get the biggest, fleshiest mussels you can find.
White Wine Steamed Mussels with Beurre Blanc Sauce
Prep time: 20 minutes | Cooking time: 30 minutes | Serves: 8
2 kg fresh black mussels (cleaned)
100 ml dry white wine
35 ml white wine vinegar
30 g onions, chopped
20 ml lemon juice
10 ml lemon zest
5 ml minced garlic
5 g flat-leaf parsley (chopped)
5 g dill (chopped)
340 g butter
Place the mussels in a bowl of cold water and start by removing the mussels that are open and discard them. Clean the mussels by using a clean sponge to scrub away the dirt on the shells. Once cleaned rinse the mussels again before removing the beard. Remove the beard by gently loosening it, do this while moving the beard up and down until it is released.
Place a large pot on the stove and heat the empty pot, once warm add the wine, vinegar, onions and garlic followed by the mussels, and place the lid on top to steam until the shells are open. Turn off the heat and add the parsley, dill, salt, and butter and stir through. Add the lemon juice and zest and serve hot. More garlic can be added to taste.
Serve with fresh baguette