Belgian Moules Marinière Classic (Printable)

Steamed mussels infused with white wine, garlic, and herbs delivering rich, savory flavors.

# 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 tablespoons 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

# How-To Steps:

01 - Rinse and scrub mussels under cold running water, discarding any broken or unresponsive when tapped.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery; sauté for 3 to 4 minutes until softened and fragrant.
03 - Incorporate thyme and bay leaf, then pour in white wine and bring to a gentle simmer.
04 - Add cleaned mussels, cover tightly, increase heat to high, and steam for 5 to 7 minutes, shaking the pot occasionally, until mussels open. Discard unopened mussels.
05 - Remove from heat, stir in chopped parsley, season with black pepper, and add salt if needed. Serve immediately with broth and lemon wedges.

# Expert Suggestions:

01 -
  • Ready in 25 minutes start to finish, yet tastes like you've spent hours coaxing out every delicate flavor.
  • The broth becomes this liquid gold that makes crusty bread an absolute necessity—people fight over the last spoonful.
  • One pot means minimal cleanup, maximum satisfaction.
02 -
  • Any mussel that hasn't opened after 7 minutes should be discarded—this is non-negotiable, not a guideline.
  • Oversalting is the quickest way to ruin this dish; the mussels and wine already contribute plenty of salt, so taste first and hold back.
  • Olive oil quality matters more in simple dishes like this, so don't skimp.
03 -
  • If you want a richer broth, whisk in 2 tablespoons of cold butter at the very end—it creates this glossy, luxurious finish.
  • Don't rinse the mussels after they've opened; you want every bit of that liquor in your bowl.
Return