The Best Moules Marinières (Sailor-Style Mussels) Recipe
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Mussels are steamed in cider with softened aromatics, butter, mayonnaise or cream, parsley, and lemon, then served with toasted sourdough.
Adapted from Serious Eats.
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The Best Moules Mar...
0/0
COOK 1COOK 2
1Slice the leek
Thinly slice the leek, using only the white and light...
2Slice the shallot
3Plate and serve
+ 11 more steps in the app
The Best Moules Mar...
0/0
COOK 2COOK 1
1Slice the leek
2Slice the shallot
Thinly slice the shallot
Thinly slice the garlic cloves
3Plate and serve
+ 11 more steps in the app
Ingredients
- 2 tbsp unsalted butter
- 1 leek (white and light green parts only, thinly sliced)
- 1 shallot (thinly sliced)
- 4 garlic cloves (thinly sliced)
- 2 bay leaves
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup hard dry cider
- 2 lb mussels
- 2 to 3 tbsp homemade mayonnaise
- 3 tbsp fresh parsley leaves (minced)
- 1 lemon (1 tablespoon juice and 1 teaspoon grated zest; juiced and zested)
- additional homemade mayonnaise, to taste
- 1 loaf rustic sourdough bread (thickly sliced, drizzled with olive oil, and broiled until heavily toasted)
The full plan
Split between two cooks — each step says who's on it.
1. Slice the leek COOK 2
- Thinly slice the leek, using only the white and light green parts
2. Slice the shallot COOK 1
- Thinly slice the shallot
- Thinly slice the garlic cloves
3. Mise en place COOK 2
- Prep 3 tbsp parsley leaves: mince
4. Soften the aromatics COOK 1
- In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat
- Add the leeks, shallot, garlic, and bay leaves
- Season lightly with salt and heavily with black pepper and cook, stirring, until the vegetables are very soft but not browned, about 10 minutes
- Increase the heat to high and add the cider
- Bring to a boil and let reduce by half, about 2 minutes
- Add the mussels, stir, cover, and cook, shaking the pan constantly and peeking every 30 seconds to stir, As soon as all the mussels are open, transfer the mussels to a bowl using tongs
- Place the pan lid over the bowl to keep the mussels warm
🤝 Cook 2 hands over the leek.
5. Toast the bread COOK 2
- Thickly slice the rustic sourdough bread, drizzle with olive oil, and broil until heavily toasted
6. Finish the mussels COOK 1
- Remove from the heat and whisk in the remaining butter along with the mayonnaise or crème fraîche, if using
- Return the mussels to the pot, add the parsley, lemon juice, and lemon zest, and stir to combine
🤝 Cook 2 hands over the parsley leaves.
7. Plate and serve BOTH
- Transfer the mussels to a warm serving bowl
- Serve immediately with additional mayonnaise, if using, and broiled bread
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