Moules Marinières
Moules Marinières (MOOL mah-ree-NYEHR)
Mussels in White Wine
Plump, glistening mussels steamed open in a fragrant broth of white wine, shallots, garlic, butter, and parsley — the ultimate seaside bistro dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep enamelled pot
Garnishes: chopped parsley, lemon wedge
Accompaniments: French fries, crusty bread
Instructions
-
1
Scrub mussels under cold water, remove beards. Discard any mussels that are cracked or won't close when tapped.
-
2
Melt half the butter in a large pot. Sauté shallots and garlic for 2 min until fragrant.
-
3
Pour in white wine, add bay leaf, and bring to a vigorous boil.
-
4
Add mussels, cover tightly, and cook for 3-4 min, shaking the pot occasionally, until all mussels open.
-
5
Remove from heat. Discard any mussels that haven't opened. Stir in remaining butter and parsley.
-
6
Serve immediately in deep bowls with the broth ladled over. Provide an empty bowl for shells.
Did You Know?
The French consume over 60,000 tonnes of mussels per year, and moules-frites (mussels with fries) is considered the national dish of Belgium and northern France alike.
Chef's Notes
Equipment Tips
- large pot with lid
- colander
- sharp knife
Garnishing
chopped parsley, lemon wedge
Accompaniments
French fries, crusty bread
The Story Behind Moules Marinières
Moules marinières is one of the simplest and oldest French coastal preparations. The "marinière" style — white wine, shallots, and butter — became the standard bistro preparation by the 19th century, beloved from Brittany to the Côte d'Azur.
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