Moules Marinières

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Carefully scrub the mussels under cold running water and remove any 'beards' by pulling them firmly towards the hinge.

   حوالي 5 د

   ملاحظة الطاهي: Discard any mussels that are open and do not close when tapped, as well as any with broken shells.

2. 2

   Heat the olive oil (and butter, if using) in a large pot or Dutch oven over medium heat.

   حوالي 1 د

   ملاحظة الطاهي: Ensure your pot is large enough to hold all the mussels comfortably.

3. 3

   Add the shallot to the pot and sauté for 2-3 minutes until softened and translucent.

   حوالي 3 د

4. 4

   Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.

   حوالي 1 د

5. 5

   Pour in the dry white wine and bring it to a simmer.

   حوالي 1 د

6. 6

   Add the mussels to the pot, then sprinkle with fresh parsley and fresh thyme.

7. 7

   Cover the pot tightly and steam the mussels for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.

   حوالي 7 د

   ملاحظة الطاهي: Do not overcook the mussels, as they will become tough. Discard any mussels that do not open.

8. 8

   Season with salt and black pepper to taste.

   ملاحظة الطاهي: Taste the broth before adding salt, as mussels can be naturally salty.

9. 9

   Serve immediately in deep bowls with plenty of the broth, accompanied by crusty bread for dipping.