Belgian Moules Marinière Classic (Printable)

Fresh mussels cooked with white wine, garlic, and aromatic herbs for a savory, briny dish.

# What You'll Need:

→ Seafood

01 - 4.4 lbs fresh live mussels, scrubbed and debearded

→ Vegetables & Aromatics

02 - 2 medium shallots, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small leek, white part only, finely sliced
05 - 2 stalks celery, finely chopped
06 - 1 small bunch flat-leaf parsley, chopped
07 - 2 sprigs fresh thyme
08 - 1 bay leaf

→ Liquids

09 - 1 1/4 cups dry white wine
10 - 2 tbsp olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, to taste (optional; mussels are naturally salty)
13 - Lemon wedges, for serving

# Method:

01 - Rinse and scrub mussels under cold running water, discarding any that are broken or fail to close when tapped.
02 - Heat olive oil in a large pot or Dutch oven over medium heat. Add shallots, garlic, leek, and celery; sauté for 3 to 4 minutes until softened and aromatic.
03 - Incorporate thyme sprigs and bay leaf, then pour in white wine and bring to a gentle simmer.
04 - Add cleaned mussels to the pot, cover with a tight-fitting lid, increase heat to high, and steam for 5 to 7 minutes, shaking the pot occasionally until mussels open. Discard any that remain closed.
05 - Remove from heat, stir in chopped parsley and freshly ground black pepper. Taste the broth and add salt if needed.
06 - Ladle mussels and broth into deep bowls. Serve immediately with lemon wedges and crusty bread or Belgian fries if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually spent fifteen minutes chopping and ten steaming.
  • The broth is so good you'll find yourself soaking crusty bread in it long after the mussels are gone.
  • Fresh mussels are affordable, sustainable, and make you feel like you're eating something luxurious without the luxury price tag.
02 -
  • If a mussel doesn't open after steaming, don't try to force it open or eat it—it was already dead before you started, and no amount of cooking fixes that.
  • The broth is half the dish; serve it in deep bowls and give everyone a spoon so they can drink it when the mussels are gone.
  • Overcooking mussels by even a minute makes them rubbery and sad; they're done the moment they open, not a minute after.
03 -
  • Buy your mussels the day you plan to cook them and store them in the coldest part of your fridge covered loosely with a damp towel—they need air to breathe.
  • If you find a mussel that's slightly open, tap it gently; if it closes, it's alive and fine to cook, but if it doesn't, throw it away without hesitation.
  • The leftover broth is liquid gold for soups, risottos, or just sipping from a mug; save every drop.
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