The French Chef: Moules Marinières!

Posted by Chef Sylvie on September 21, 2019

Do you find yourself always ordering mussels on the menu of your favorite restaurant or always wanted to make them at home but did not know how? Are you pressed for time? Try this easy recipe of steamed mussels in a white wine, onion, garlic and parsley sauce.

I have a very simple, quick and delicious recipe for you. You will be amazed how easy it is and how astonished your family and friends will be! But don't forget to served them with French fries Bistro Style!

All you need are fresh mussels preferably from Prince Edwards Island. I like to buy mine on a Friday morning (delivery day at Wegmans), onions, garlic, white flour, dry white, parsley, salt and pepper.

Growing up in Normandy close to the English channel in Caen, I had the privilege to go the fresh fish market right at the seaport. Abundance of freshly caught fish and seashells such as clams, sea scallops, crabs, oysters and of course, mussels would spark the excitement and the anticipation to cook and to enjoy these delicious freshly harvested local mussels. Mussels are often served as special of the day at any local restaurants on the Normandy coast. It is part of the landscape and the experience.

Here is the recipe serving 4 to 6 people

4 tablespoons (60g) unsalted or salted butter

4 tablespoons (60g) flour (to make the roux)

1/2 cup (55g) peeled and finely chopped onions

6 garlic cloves, peeled and finely chopped

pinch of salt

3 cups (750ml) dry white wine

1/4 cup (15g) chopped flat-leaf parsley

4 pounds mussels, cleaned and debearded

To make the roux :

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, garlic, and salt, and cook, stirring frequently, until the onions and garlic are soft and wilted, 1 to 2 minutes.
Add flour
Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir.
Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the liquid.

Bon appétit!!

About Chef Sylvie

Chef Sylvie from Cuisine de Sylvie has been a personal chef since 2015 in Chester County, PA serving the West Chester area, Unionville, Chadds Ford, Kennett Square , Centerville, Greenville and Northern Delaware. She specializes in at home private dinner parties and believes in using only fresh and locally sourced ingredients when possible according to the seasons … Just like in France.. Marché du Jour Chef Sylvie was born and raised in Normandy, France. She always wanted to share the love and passion for French cooking and comfort food the French traditional way by only using seasonal fresh produce and meats from the local markets. She believes in healthy eating, simple foods, from scratch, only the fresh seasonal products. After a career in corporate America in purchasing and digital marketing, she decided to follow her passion by becoming a personal chef. Her intensive internship in France at “L’auberge de la Luzerne” as a sous-chef allows her to provide traditional and classic cooking to all her clients and also caters to special diets. She caters events, private dinners, birthday parties, Girls ‘night out, Crepes bar party, wine and book clubs. She also provides cooking classes in small groups or one on one setting. Sylvie has joined forces several nights a week at Verbena BYOB along side executive and chef owner Scott Morozin, sharing her French culinary expertise and fine dining experience.