Dutch Oven Moules Marinières with Parmesan Toasts
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Vintage fostoria wine glasses
Rated 5.0 stars by 1 users New Bistro 4-6 5 minutes 30 minutes lollygag 2 Pounds of fresh mussels- Scrubbed and de-bearded( See Notes below) 3 Tbsp of unsalted butter 1 Medium Shallot 1 Scallions- Thinly sliced (Light green and white parts only) 2 Cups of dry white wine (Chardonnay is good) 4 Garlic cloves-Trimmed and thinly sliced 2 Bay leaves 1 Tsp. of Saffron threads Juice of half a Lemon 2 Tbsp of Fresh Parsley-chopped 1/4 Cup of Crème Fraîche or light sour cream 1/2 Tsp Sel de Provence (1/2 Tsp Kosher salt and 1/4 Tsp of Herb de Provence) Fresh ground pepper - a few turns 1/4 C. Cherry tomatoes- Roughly chopped 3-4 Tbsp. of Extra Virgin Olive Oil 6 slices of good rustic bread or Pain de Campagne round 1/4-1/2 Cup of Freshly grated Parmesan cheese Clean and prep your mussels. Melt 1 1/2 Tbsp. of butter in a large Dutch oven over medium heat. Add your shallots, scallions, garlic, saffron threads, and Bay leaves and season with Sel de Provence and a few turns of fresh cracked pepper. Let simmer for about 8-10 minutes or until onions are soft and they begin to brown, but garlic isn’t burned. Increase your heat to medium-high and add your wine. Bring to a boil for about 2 minutes increasing heat slightly if needed, and let your liquid reduce to about half. Whisk in your remaining butter and Crème Fraîche or sour cream and let it come to a simmer again. Add your mussels, stirring quickly, then cover again. Check and stir every couple of minutes until you see the mussels are open- about 8-10 minutes or so. While these are cooking you can prepare your toasts: Cut bread into long 3/4” thick pieces and place on a baking tray. Brush your olive oil on top and sprinkle with Parmesan cheese. Place in oven on broil for about 4-5 minutes or until golden brown and bubbly. Remove and place on a serving plate. Then remove Dutch oven from heat when mussels look ready and give it a good stir. Squeeze the fresh lemon juice on top, add your chopped cherry tomatoes and fresh Parsley. Serve immediately with parmesan toasts. This is also fantastic served with Pommes Frites and aioli- see our recipeDutch Oven Moules Marinières with Parmesan Toasts
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This is the easiest way to send me back to those majestic afternoons spent in the French markets by the sea while traveling through the South of France. Just pop open a beautiful bottle of Rose’ and Bon Appétit!
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Recipe Note
How to clean and de-beard mussels properly:
Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, and mud spots that might be on the shells.
You can also use a small paring knife to carefully cut the seaweed attachments off.
Enjoy!