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Moules Marinières Recipe

French · Main course · 25 min total

A classic French dish of mussels steamed in white wine, garlic, and shallots, finished with butter and parsley. Simple yet elegant, perfect for a quick seafood dinner.

Ingredients

• 2 pounds fresh mussels, scrubbed and debearded
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Baguette slices, for serving

Instructions

1. Place mussels in a large bowl of cold water and discard any that are open or cracked. Scrub the shells and remove the beards.
2. In a large pot or Dutch oven, melt butter over medium heat. Add shallots and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds.
3. Pour in white wine and bring to a boil. Add mussels, cover, and cook for 5-7 minutes, shaking the pot occasionally, until mussels have opened.
4. Remove pot from heat. Discard any mussels that remain closed. Stir in parsley and season with salt and pepper.
5. Divide mussels and broth between two bowls. Serve immediately with baguette slices for dipping.

Tips

• Use a crusty baguette to soak up the delicious broth.
• Leftover mussels can be removed from shells and used in pasta or salads.
• For a richer broth, add a splash of heavy cream at the end.

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