Moules Marinières
Click here to learn about our image policy and how to submit your own!
Moules Marinières is a coastal French treasure, originating from the northwestern shores where mussels have been cultivated since the 13th century. This remarkably simple dish showcases plump mussels steamed in a fragrant bath of white wine, shallots, and herbs, allowing their natural briny sweetness to shine. The resulting aromatic broth is an essential part of the experience, traditionally sopped up with crusty bread. Effortlessly elegant yet deeply satisfying, it epitomizes the French reverence for pristine seafood.
Time & Quantities
Method & Ingredients
Required Equipment: Large pot with lid, colander, large serving bowl
Cooking Method: Steaming, Stovetop - Sauteing
Ingredients
- 4 lbs fresh mussels
- 2 tbsp butter
- 4 shallots (finely chopped)
- 4 cloves garlic (minced)
- 1 cup dry white wine
- 1/4 cup heavy cream (optional)
- 3 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1/2 tsp black pepper
- 1 lemon (cut into wedges)
Instructions
- Clean mussels thoroughly under cold running water. Remove beards (the fibrous threads) by pulling toward the pointed end of the mussel shell. Discard any mussels that are open and don't close when tapped.
- In a large pot over medium heat, melt butter. Add shallots and garlic, cooking until translucent, about 3 minutes.
- Add white wine, thyme, and bay leaf. Bring to a simmer.
- Add mussels to the pot and cover with a tight-fitting lid. Give the pot a good shake - it's like giving the mussels a little dance!
- Steam for 5-7 minutes, shaking the pot occasionally, until mussels have opened.
- If using cream, add it now and gently stir.
- Remove from heat and discard any mussels that haven't opened - these are the stubborn ones we don't invite to dinner!
- Sprinkle with fresh parsley and black pepper.
- Serve immediately in large bowls, including plenty of the flavorful broth, with lemon wedges on the side.
Storage & Make-Ahead
Storage Advice: Best eaten immediately. Not recommended for storage.
Make-Ahead & Freezing Tips: Not suitable for make-ahead or freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 390
- Protein: 36g
- Fat: 12g (Saturated: 6g)
- Carbohydrates: 14g (Fiber: 0g, Sugar: 2g)
- Vitamin A: 12% DV
- Vitamin C: 45% DV
- Calcium: 10% DV
- Iron: 45% DV
Allergen Information: Contains shellfish (mussels), dairy (butter, cream if used)
Dietary Information: Contains shellfish and dairy; not suitable for those with shellfish or dairy allergies, vegans, or vegetarians
Serving & Variations
Serving Suggestions: Serve in wide, shallow bowls to showcase the beautiful shells. Pour broth generously over mussels. Place an empty bowl on the table for discarded shells. Best Side Dishes: Crusty baguette is essential for soaking up the delicious broth. A simple green salad with light vinaigrette makes a perfect accompaniment.
Wine or Drink Pairing: The same dry white wine used in cooking is idealtry a crisp Muscadet from the Loire Valley or a Picpoul de Pinet from Languedoc, both coastal wines that naturally complement seafood.
Possible Recipe Variations: Normandy style with a splash of apple brandy (Calvados). Provençal variation with tomatoes and herbs. Add a pinch of saffron and a splash of pastis for a southern French twist.
Additional Notes: Use only tightly closed, fresh mussels with a clean ocean scent.
Made these moules marinieres for a casual dinner and they were excellent! So quick to cook once all the prep is done. The white wine and shallot broth is simple but perfect. Don’t forget plenty of crusty bread for dipping!
These mussels look good. I’ve been wanting to try cooking them at home but was intimidated. I tried once, didn’t work great but this recipe seems approachable and more inline with what I would expect from this french classic. Are there any tips for making sure all the mussels are clean?
Clean the molds of filaments and residues outside, make sure to not eat the ones not opened after cooking, usually still good but better to avoid them.