Perfect Moules Marinière | French Guy Cooking

Hi Food Tubers, I'm Alex, the French Guy Cooking, and today we're making an all-time French classic, the moules marinières, as known as mussels in marinière sauce. Fresh seafood in a buttery white wine and shallot sauce. So it's tasty, it's cheap, it's easy, and it's a French dish you can make in under 10 minutes. Come on guys, let's do it! First off, grab a few shallots and mince them roughly. Bash two cloves of garlic. Pick up a small bunch of parsley and a stalk of celery. For both, separate the leaves from the stalks. We'll use the fine and tender leaves in the dish, but the fiber stalks will pimp and pump up the flavors of a bunch of dried herbs. So I guess that's it for the mise en place. Mise en place? Yeah, mise en place is just a fancy French word for preparation. But you know, it's always good to insert a fancy French word into a cooking conversation. I was touché by the chef's mise en place at the café, but it felt like déjà vu. Yeah, maybe that's too much. Now we need some mussels, and I reckon this seafood is quite amazing. It's cheap, delicious, versatile, and on top of that, it's sustainable. Use about a kilo of mussels for two people. Start by rinsing them under running cold water. Give them a good scrub and remove any dirt, barnacles, or fiber stuff. Very important, discard the broken ones, and also the ones who would not close when lightly squeezed. In a large casserole pan over medium heat, add a good knob of butter. I mean a serious one. Infusing the bunch of dried herbs in the sizzling butter will ensure a better distribution of the aromas at the end. Drop in the shallots and the garlic and cook them until they get soft. After a few minutes, pour in a good amount of fresh and acidic white wine, like Muscadet or Sauvignon or whatever wine you like. Season well with salt and pepper and let the wine evaporate a bit. So the amount of wine in this recipe is totally up to you. I am using half a bottle of it because I like it and also because I want to spare some glasses for the meal afterwards. You can use beer instead, or you can use apple cider as well. Or if you don't want to use alcohol, you can use a pint of veg stock and a drizzle of vinegar. And still the dish will be amazing. I'm telling you, French cooking is not cast in stone. What's important is that you own it. Place the mussels in along with the celery leaves. Cook them covered for about 5 minutes, stirring once or twice. When they open nicely, they are ready to go. Just discard the closed ones. It might not be exactly in the classic mussel marina recipe, but I like to add a dash of double cream in mine. You know, just to make it a bit more naughty and also because I own it. Sprinkle that with parsley and stir well to combine all those lovely ingredients together. The flavors are intense and perfectly balanced. Butter, mussels and shallots bring a deep richness, yet the white wine and the herbs bring a much appreciated freshness. Serve them as they are or with French fries on the side. So guys, that's it. I told you this recipe is nothing difficult. And considering the amazing result at the end, you should definitely give it a try. So like, comment, share it on your social media and subscribe to Food Tube and to my own channel as well for many more delicious recipes. Bye bye, salut! What? You need more? Okay, I made a French shepherd's pie with an American twist. Crispy, creamy and with bold flavors, it is the ultimate comforting dish. Check out the video right now on my channel. Merci!