We Cook! Red Stripe’s Moules Marinières – Chef Joe Peticca

by Chef Joe Peticca, contributing writer

Red Stripe’s Moules Marinières

Moules Marinières, a classic French dish featuring fresh mussels in a fragrant white wine and shallot broth, is both elegant and surprisingly easy to prepare.

Servings: 1-2 servings of Red Stripe’s Moules Marinières.

Total Time: 30 minutes

Red Stripe’s Moules Marinières (Entrée) Ingredients:

• Fresh Mussels: 1 pound, cleaned and debearded
• Shallots: 1 cup, finely chopped
• Leeks: 3/4 cup, finely chopped
• Garlic: 1 tablespoon, minced
• Thyme: 2 fresh sprigs
• Pinot Grigio (or another dry white wine like Sauvignon Blanc): 4 oz. (1/2 cup)
• Clam Juice: 8 ounces
• Olive Oil or Butter: for sautéing the aromatics

Instructions:

1. Prepare the Mussels:

• Start by rinsing mussels under cold running water and scrubbing off any debris or barnacles.
• Check each mussel and remove the beard (the thread-like strand protruding from the shell) by giving it a firm tug.
  • Discard any mussels that are open and do not close when tapped.

2. Sauté the Aromatics:

• Heat a large, deep skillet or a wide saucepan over medium heat.
• Add a small amount of olive oil or butter to the pan.
• Add the finely chopped shallots, leeks, and minced garlic to the pan.
  • Sauté for 3-4 minutes, or until they become translucent and fragrant.

3. Add the Thyme and Wine

• Place the fresh thyme sprigs into the pan with the sautéed aromatics.
• Add the wine and simmer for 2-3 minutes, reducing the wine by about half.

4. Simmer with Clam Juice:

• Add the clam juice and bring to a gentle simmer.
• Let simmer for an additional 5-7 minutes.

5. Cook the Mussels:

• Add the cleaned mussels to the broth.
• Cover the pan with a lid and let the mussels steam for about 5-7 minutes.
  • Shake the pan occasionally to distribute the heat evenly.
  • The mussels are done when they have opened up.

6. Serve:

• Discard any mussels that have not opened, as they may be unsafe to eat.
• Carefully remove the thyme sprigs.
• Serve the Moules Marinières in deep bowls, making sure to ladle plenty of the flavorful broth over the mussels.  Garnish with a sprig of fresh thyme, if desired.

Bon appétit!

Note:
Remember to handle mussels with care during preparation and cooking. Discard any mussels that do not open after cooking, as they may be unsafe to consume.

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

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Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.