Spicy French Mussels (Moules Marinières)

The salty scent of the sea, the gentle breeze caressing your cheeks, a melody created by an orchestra of sea gulls complimenting the visuals of the endless beautiful turquoise waves spreading cross the white sparkling sand and reflecting against the bright sun. Fantasizing of the Mediterranean summer brings me fond memories of my Euro-trips which brought many food discoveries and new found appreciation for European food.  One of my favorite romantic seaside delicacies discovered is the "Moules Marinières" or Sailor Style Mussels.

​With covid-19 in the picture, traveling is out of the window. However, the aromas of this recipe will bring you straight to the Mediterranean coast without leaving the house. This dish is perfect for a date night or if you just want to treat yourself. A play on the classic Moules Marinières, this recipe has a kick of red pepper flakes and Japanese sake for a spicy but mellow umami touch.  

Spicy French Mussels (​Moules Marinières)

Time: 20 min
Course: Entree
Serving: 2

Ingredients

1 tbsp olive oil or canola oil
3 cloves garlic, minced
1/2 large onion, diced (~1/2 cup)
1 tbsp red pepper flakes
​1/4 cup parsley, finely chopped
1 tbsp butter
1/4 cup sake or dry white wine
2 tbsp heavy whipping cream
1/2 tsp salt
​1/2 tsp black pepper
1 lb mussels, rinsed

How to make it?

1. Heat a pan with oil to medium high. I recommend using a pan rather than a narrow pot so that the mussels have greater surface area to braise with the liquid.

2. Add garlic and onions to the pan. Stir fry until onions are transparent. 

3. Add red pepper flakes and half of the prepared chopped parsley into the garlic-onion mixture. Stir fry for about 30 seconds.

4. Add the butter to the pan and stir the mixture until the butter melts. 

5. Combine the sake or dry white wine, heavy whipping cream, salt, and black pepper to the rest of the ingredients in the pan. Stir and bring to a boil. The braising liquid may appear to be dry but the mussels will release additional liquid once it opens up.

6. Add the mussels into the pan. Stir and coat the mussels with the braising liquid. Cover the pan with a lid.

7. Allow the mussels to steam and start opening up, about 1-2 minutes. Stir the mussels again to start infusing the liquid into the semi-open mussels and cover again. Allow all the mussels to open up fully, about 2-4 minutes of additional cooking time. 

8. Once the mussels are fully opened, give it a quick stir and then garnish with the other half of the chopped parsley. Serve hot with the pan and a finger bowl. 

"Tell me what you eat and I'll tell you what you are." - French Proverb