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French Moules


An easy French Mussel recipe. Perfect for a quick and easy dinner; but, fancy enough to impress dinner guests.

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French Moules 1 Picture


  • 1 1/2 pound mussels
  • 1 stick unsalted butter
  • 1/2 cup shallots
  • 5 cloves garlic
  • 3/4 cup white wine
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper


Preparation time 30mins
Cooking time 45mins
Adapted from


Step 1

Clean the Mussels:

As soon as you get home, remove the mussels from the plastic bag they came in. Put them in a glass bowl and cover with a wet paper towel. Slide into the fridge until ready to begin cooking.

Thirty minutes before cooking, soak the mussels in a bowl of cold water. If, they have a beard, remove it. Holding the mussel in one hand, tug at the beard with the other hand until it comes out. Scrub the mussel with a stiff brush. Set aside.

In a dutch oven, over low heat, melt the butter. Add the shallots, stir and cook for 5 minutes. Add the garlic, stir and cook for 3 minutes. Add the mussels, stir, and then add the wine. Raise the heat to high for a couple minutes, then lower to simmer. Cover with a lid. The mussels will be ready in 5 - 8 minutes. Once they are all opened, it is time to eat.

Serve with a warm baguette to enjoy the broth.


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