Moules marinières – mussels in white wine Recipe
Moules marinières are mussels steamed in white wine with butter and herbs, popular in the coastal regions of France. They’re served in big pots with fries or baguette to mop up the aromatic sauce to the very last drop. The dish sounds luxurious, but in practice it comes together faster than most pasta dishes.
This classic French bistro dish combines simple ingredients into an intensely aromatic sauce that perfectly complements the sweetness of fresh mussels. It looks restaurant-level impressive but takes only a few minutes to cook and needs just one pot.
Chef's tips
Buy mussels from a trusted fishmonger and cook them as fresh as possible. Before cooking, go through them carefully and discard any with damaged shells or that don’t close when tapped. Don’t overcook the mussels – as soon as most shells open, take the pot off the heat to keep them tender. Taste the cooking liquid before adding salt, as the mussels and butter already contribute salinity.
How to serve
Serve the mussels directly in the pot placed in the middle of the table, with extra bowls for shells. Offer plenty of warm baguette or rustic bread, and a big bowl of crispy fries on the side. Pair with a chilled dry white wine, such as Muscadet, Sauvignon Blanc or another light, mineral wine.
Ingredients
- fresh mussels in shells, thoroughly cleaned - 1.5 kg
- white wine dry - 250 ml
- shallot or small onion - 2 piece
- garlic - 2 clove
- butter - 40 g
- olive oil - 1 tablespoon
- parsley finely chopped - 3 tablespoon
- cream 30%, optional - 50 ml
- salt to taste, carefully, as mussels are salty
- black pepper to taste
Preparation
- Rinse the mussels thoroughly under cold water, remove the “beards” (the protruding fibers) by pulling them firmly toward the hinge of the shell. Discard any mussels with cracked shells and those that stay open even after tapping them on the counter.
- Finely chop the shallots and the garlic.
- In a large, wide pot with a lid, heat the olive oil with the butter over medium heat. Add the shallots and cook for 3–4 minutes, until they soften and turn slightly translucent.
- Add the garlic and cook for 1 minute more, stirring, until it becomes very fragrant.
- Pour in the wine, bring to a boil and cook for 2–3 minutes so some of the alcohol evaporates.
- Increase the heat to high, add the mussels, cover the pot with a lid and cook for 4–5 minutes, shaking the pot every minute, until most of the shells have opened.
- Remove the pot from the heat. Discard any mussels that remain closed.
- If using cream, lift the mussels out with a slotted spoon into a bowl, pour the cream into the liquid in the pot, stir and heat for 1–2 minutes over low heat, without letting it boil.
- Add the chopped parsley, season with pepper and, if needed, a little salt. Return the mussels to the pot and gently toss with the sauce.
- Serve immediately in deep bowls or small pots, spooning the sauce from the bottom over the mussels.
Storage
Małże najlepiej zjeść od razu po przygotowaniu. Jeśli zostaną, przechowuj w lodówce w sosie, podgrzej bardzo delikatnie następnego dnia, nie dopuszczając do wrzenia.
Moules marinières are one of those dishes that instantly bring back memories of seaside holidays and long evenings in small brasseries. Once you try making them at home, you’ll see how easy they are and how little they need beyond really fresh mussels and good wine.
