French · Main · Easy
Moules Mariniere
Mussels steamed in white wine with shallots, garlic, and parsley. Ready in 15 minutes with crusty bread for the broth.
The whole recipe in 60 seconds
Moules Mariniere, in 5 ideas
- Tap open mussels on the counter, if they close they are alive and fine.
- Steam with the lid on tight so they cook in the wine vapor.
- Do not overcook, they go rubbery fast.
- Frites on the side makes it moules frites, the Belgian classic.
- Strain the broth through a sieve if it is gritty.
What you need
Ingredients
- 3 lbs mussels, scrubbed and debearded
- 2 tbsp butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup heavy cream (optional)
- 1/4 cup fresh parsley, chopped
- Black pepper
- Crusty bread for serving
How to make it
Directions
- Scrub the mussels and pull off the beards, discarding any with broken shells.
- Melt the butter in a large pot over medium heat.
- Cook the shallots 3 minutes until soft, then add the garlic and cook 1 minute.
- Pour in the wine and bring to a boil.
- Add the mussels, cover tightly, and steam 5 to 7 minutes, shaking the pot once.
- Remove the lid, the mussels should be open. Discard any that stayed closed.
- Stir in the cream if using and the parsley.
- Serve in bowls with the broth and plenty of bread.
Buy mussels the day you cook them and keep them cold in a bowl covered with a damp towel.