Moules Marinières Extravaganza
- Total Time: 25 minutes
- Yield: 4 1x
Description
The classic Moules Marinières, made just a little bit more elegant.
Ingredients
- 2 lb (1 kg) of fresh mussels
- 2/3 cup (150ml) of champagne
- 1/2 cup (100ml) of cream
- 1 carrot
- 1 parsnip, parsley root el. similar.
- 1 small onion
- 1 clove of garlic
- 1 bunch of parsley
- 1 bunch of dill
- a splash of olive oil
- Salt
Instructions
- Clean / Scrub the mussels thoroughly (we do not want to get sand in our clam sauce) and discard the broken and dead mussels
- Chop onion and garlic and slice carrots and parsnips into small cubes of 3 × 3 mm
- Sauté onion and garlic in the oil and add carrot and parsnip when the onions are clear
- Add the champagne and turn up the heat
- When the champagne is boiling, add clams and put the lid on
- Shake the pan a few times and add the cream after a few minutes
- Cook for app. 5 minutes – When the mussels are open and the meat has texture like a red steak, they are ready (if some mussels have not opened, discard them)
- Add dill and parsley at the last minute
- If needed, remove mussels with a slotted spoon and reduce the sauce a bit.
- Serve immediately with a lump of good bread
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
Can I substitute the champagne with another wine?
Yes — any dry sparkling white wine works in place of the 2/3 cup (150 ml) of champagne. A dry still white wine such as Muscadet or Sauvignon Blanc is also a classic choice for Moules Marinières and will produce a similarly light, aromatic broth.
How do I know when the mussels are done — and which ones should I discard?
The recipe says to cook for approximately 5 minutes after adding the cream; the mussels are ready when they have opened and the meat has a texture similar to a medium-rare steak. Discard any mussels that were already broken before cooking, and discard any that remain shut after cooking — they are not safe to eat.
Why does this recipe call for parsnip alongside the carrot?
Slicing both carrot and parsnip into tiny 3 × 3 mm cubes and sautéing them together adds a subtle earthy sweetness that elevates the classic Moules Marinières broth beyond the standard onion-and-white-wine base, giving the dish its “extravaganza” character. 
