Moules Classiques

This is my own spin on the classic French mussels preparation. Kate recently discovered that she likes mussles, so I am making this dish a permanent part of our recipe repertoire. I also want to note that I purchased two pounds of Mussels from a Frenchmen at the Santa Monica Farmer's Market. It was nice to speak a little French (as that is all I know) and get some information on mussels farmed locally and sustainably at Carlsbad Aquafarm.


  1. 2lbs of fresh, live mussels
  1. 1 small shallot, minced
  1. 375ml dry white wine (half a bottle of pinot gris should do just fine)
  1. 4 tbls demi-sec sherry (I use Amontillado)
  1. 3 cloves of garlicm minced
  1. 1/4 c chopped fresh flat-leaf parsley
  1. zest of one lemon
  1. 1 tbls bouillon (I use "better than bouillon" chicken-free vegan stock paste)
  1. pinch salt and pepper
  1. 2 tbls evoo
  1. 2 tbls butter (I use Kerrygold salted butter)


Brush, de-beard, and rinse the mussels; set aside. In a large skillet, paella, or french oven, sweat the shallots, zest, and garlic in evoo over medium heat, seasoning with salt and pepper. Once the aromatics are translucent, add the parsley. Add the wine and sherry and bring to a boil. Reduce stock to 50% over low heat. Stir in bouillon to dissolve it and bring the stock up to a medium heat boil. Add the mussels and steam them until opened (about 6-8 minutes). Remove the mussels from the pan with tongs and add the butter to the remaining stock. Pour the stock over the mussels and serve.



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