Ingredients with Measurements:
- 2 lbs fresh mussels
- 1 cup white wine
- 1 cup water
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 sprig of thyme
- 1 cup unsalted butter, cut into small cubes
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Steaming basket or colander
- Whisk
Step-by-step instructions:
1. Clean the mussels by scrubbing them under cold running water and removing any beards or debris.
2. In a large pot, combine the white wine, water, shallot, garlic, bay leaf, and thyme. Bring to a simmer over medium heat.
3. Add the mussels to the pot and cover with a lid. Steam for 5-7 minutes, or until the mussels have opened.
4. While the mussels are steaming, prepare the beurre monté. In a small saucepan, melt the butter over low heat.
5. Using a whisk, slowly incorporate the melted butter into the simmering liquid in the pot. Whisk continuously until the sauce is emulsified and slightly thickened.
6. Season the sauce with salt and pepper to taste.
7. Once the mussels have opened, remove them from the pot using a slotted spoon and place them in a serving dish.
8. Pour the beurre monté sauce over the mussels and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat for simmering the liquid and steaming the mussels
- Low heat for melting the butter
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 550
- Fat: 45g
- Carbohydrates: 7g
- Protein: 25g
Substitutions for ingredients:
- Dry white wine can be substituted for the white wine
- Chicken or vegetable broth can be substituted for the water
- Shallot can be substituted for onion
- Fresh or dried thyme can be substituted for the sprig of thyme
- Salted butter can be substituted for unsalted butter, but adjust the seasoning accordingly
Variations:
- Add chopped tomatoes or red pepper flakes to the sauce for a spicy kick
- Substitute clams or other shellfish for the mussels
- Serve the mussels over pasta or with crusty bread for dipping in the sauce
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking
- Use a steaming basket or colander to prevent the mussels from sitting in the liquid and becoming overcooked
- Keep the heat low when incorporating the butter into the sauce to prevent it from breaking
Storage instructions:
- Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- To reheat, place the mussels and sauce in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through
Presentation ideas:
- Serve the mussels in a large bowl or on a platter with the sauce poured over the top
- Garnish with chopped parsley or chives for a pop of color
Garnishes:
- Chopped parsley or chives
Pairings:
- Crusty bread for dipping in the sauce
- Roasted vegetables or a simple green salad
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce separates or becomes oily, whisk in a tablespoon of cold water to bring it back together
Food safety advice:
- Discard any mussels that do not open during cooking
- Make sure to clean the mussels thoroughly before cooking
Food history:
- Beurre monté is a classic French sauce made by whisking cold butter into a hot liquid to create a smooth, emulsified sauce
Flavor profiles:
- The beurre monté sauce is rich and buttery, with hints of shallot and garlic
- The mussels are briny and slightly sweet, with a tender texture
Serving suggestions:
- Serve the mussels as an appetizer or main course
Related Categories
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Region: French
Taste: Buttery, Savory, Briny, Garlicky, Herbaceous