A coastal French bistro classic, Moules Marinières, or Mussels with White Wine and Shallots, is all about simplicity and elegance. The briny sweetness of the mussels mingles with a fragrant broth of dry white wine, aromatic shallots, and fresh herbs, begging to be sopped up with crusty bread. It’s fast, fresh, and full of seaside soul.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Mussels:
1kgfresh mussels, scrubbed and debearded
2tbspunsalted butter
2tbspolive oil
2large shallots, finely chopped
3clovesgarlic, minced
1cupdry white wine (e.g., Sauvignon Blanc)
½cupchopped flat-leaf parsley
Salt & freshly ground black pepper to taste
Optional: a squeeze of lemon juice
To Serve:
Crusty baguette or toasted sourdough
Extra parsley or lemon wedges for garnish
Prepare the Mussels
1
Rinse mussels under cold water. Scrub the shells, remove beards, and discard any that remain open when tapped.
Cook the Aromatics
2
In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat.
Add shallots and garlic; sauté for 2–3 minutes until translucent but not browned.
Steam the Mussels
3
Pour in the white wine and bring to a simmer.
Add mussels, cover with a lid, and steam for 5–6 minutes, shaking the pot once or twice.
Check mussels: they’re done when most have opened. Discard any that remain closed.
Finish and Serve
4
Stir in chopped parsley and season lightly with salt and pepper.
Spoon mussels and broth into bowls, garnish with extra parsley and lemon zest.
Serve with plenty of toasted bread to soak up the broth.
Pairing Suggestions
5
Wine: Dry Muscadet, Albariño, or Sancerre
Cocktail: Classic French 75 or a gin spritz
Side: Fries (for a Belgian-style moules-frites experience), or a green salad with vinaigrette
Chef’s Tips
6
Use live mussels — they should be tightly closed before cooking.
Add a splash of cream for a richer, velouté-style broth.
Want a Mediterranean twist? Add diced tomatoes, thyme, and a touch of chili.
Ingredients
Mussels:
1kgfresh mussels, scrubbed and debearded
2tbspunsalted butter
2tbspolive oil
2large shallots, finely chopped
3clovesgarlic, minced
1cupdry white wine (e.g., Sauvignon Blanc)
½cupchopped flat-leaf parsley
Salt & freshly ground black pepper to taste
Optional: a squeeze of lemon juice
To Serve:
Crusty baguette or toasted sourdough
Extra parsley or lemon wedges for garnish
Directions
Prepare the Mussels
1
Rinse mussels under cold water. Scrub the shells, remove beards, and discard any that remain open when tapped.
Cook the Aromatics
2
In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat.
Add shallots and garlic; sauté for 2–3 minutes until translucent but not browned.
Steam the Mussels
3
Pour in the white wine and bring to a simmer.
Add mussels, cover with a lid, and steam for 5–6 minutes, shaking the pot once or twice.
Check mussels: they’re done when most have opened. Discard any that remain closed.
Finish and Serve
4
Stir in chopped parsley and season lightly with salt and pepper.
Spoon mussels and broth into bowls, garnish with extra parsley and lemon zest.
Serve with plenty of toasted bread to soak up the broth.
Pairing Suggestions
5
Wine: Dry Muscadet, Albariño, or Sancerre
Cocktail: Classic French 75 or a gin spritz
Side: Fries (for a Belgian-style moules-frites experience), or a green salad with vinaigrette
Chef’s Tips
6
Use live mussels — they should be tightly closed before cooking.
Add a splash of cream for a richer, velouté-style broth.
Want a Mediterranean twist? Add diced tomatoes, thyme, and a touch of chili.
