🇫🇷 French

Mussels Chasseur

Name: Mussels Chasseur
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 1 tsp Black Peppercorns; 1 tbsp Tomato Paste; 2 Bay Leaf; 250 g Mushrooms; 150 ml White Wine; 500 ml Stock or Broth; 1 kg Mussels

🇫🇷 French

Time does the work here: mussels melts into a glossy braising liquid after a long, gentle simmer. About 57 minutes from fridge to table.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Butter2 tbsp
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Black Peppercorns1 tsp
Tomato Paste1 tbsp
Bay Leaf2
Mushrooms250 g
White Wine150 ml
Stock or Broth500 ml
Mussels1 kg

Optional extras

Tarragonhandful, to finish

Instructions

1
Brown the mussels deeply in the Butter in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the black peppercorns.
3
Return the mussels, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the mussels yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Episode 1: Mussels a la Normandie, Steak with Bearnaise Sauce · on YouTube