France-Soir’s moules marinière: Mussels in white wine and cream

Steamed in white wine and cream, this is the traditional way to eat mussels in the north of France.

📝 Ingredients

• 2 tbsp vegetable oil
• 2 kg mussels, cleaned, beards removed
• Dill sprigs, lemon wedges and baguette, to serve
• ONION SAUCE
• 80 gm unsalted butter, chopped
• 600 gm small onions (about 6), thinly sliced
• 2 tsp dried mixed herbs
• 1 bay leaf
• 1 tbsp plain flour
• 200 ml white wine
• 250 ml (1 cup) fish stock
• 250 ml (1 cup) thickened cream

👨‍🍳 Instructions

1. 11: For onion sauce, heat butter in a saucepan over medium-low heat. Add onions, dried herbs and bay leaf and cook, stirring occasionally, until softened (10-12 minutes). Increase heat to medium-high. Add flour and cook, stirring, for 2 minutes. Deglaze with wine; reduce by half (1-2 minutes). Add stock, bring to a simmer and cook, stirring occasionally, until reduced by half (4-5 minutes). Add cream, bring to a simmer, then remove from heat. Sauce can be refrigerated for 3 days.
2. 22: Heat oil in a large saucepan over high heat. Add mussels, cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels begin toopen (2 minutes). Add onion sauce, bring to a simmer, stirring occasionally, until mussels open (2-3 minutes).
3. 33: Divide mussels among serving bowls, scatter with dill; serve with lemon wedges and baguette on the side.