I made moule marinier, which were ok, but the 'sauce' that was left when they were cooked was more dilute than I would have liked. I cooked them in:
- 200ml white wine
- sauteed onions and garlic
- thyme
and added parsley at the end. There seemed to be significantly more liquid at the end of cooking than I started with. Is this normal? Why was this? Is it residual water in the mussels? How can I avoid this in the future?
Best Answer
Yes, the additional liquid came from the mussels and is going to enhance the flavor of your finished dish. All you need to do is remove the mussels to a bowl, cover lightly to keep them warm, and then turn the heat up to high on your pan and reduce the liquid until it's concentrated before whisking in your butter. (I presume you added butter even though you didn't list it above?)
If not...finish it by whisking in softened (not too soft, but slightly) butter (known as "mounting with butter" monte au beurre) which will emulsify with the concentrated cooking liquid and add a luxurious texture and richness to your sauce. Finish by adding your chopped parsley and adjust seasoning according to taste.