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.
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Rinse mussels under cold water. Scrub the shells, remove beards, and discard any that remain open when tapped.
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In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat.
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Add shallots and garlic; sauté for 2–3 minutes until translucent but not browned.
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Pour in the white wine and bring to a simmer.
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Add mussels, cover with a lid, and steam for 5–6 minutes, shaking the pot once or twice.
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Check mussels: they’re done when most have opened. Discard any that remain closed.
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Stir in chopped parsley and season lightly with salt and pepper.
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Spoon mussels and broth into bowls, garnish with extra parsley and lemon zest.
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Serve with plenty of toasted bread to soak up the broth.
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Wine: Dry Muscadet, Albariño, or Sancerre
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Cocktail: Classic French 75 or a gin spritz
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Side: Fries (for a Belgian-style moules-frites experience), or a green salad with vinaigrette
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Use live mussels — they should be tightly closed before cooking.
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Add a splash of cream for a richer, velouté-style broth.
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Want a Mediterranean twist? Add diced tomatoes, thyme, and a touch of chili.
Ingredients
Directions
-
Rinse mussels under cold water. Scrub the shells, remove beards, and discard any that remain open when tapped.
-
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.
-
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.
-
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.
-
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
-
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.