Moules Marinières (Mussels in White Wine)
Classic French mussels in white wine with garlic and butter. Easy, fast, budget-friendly, and perfect with fries or bread. Includes frozen mussel tips.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Lb Mussels in the Shell Live mussels are authentic, but frozen mussels are a great substitution
- 1/2 C Clam Juice or Seafood Stock If using frozen mussels
- 1 tsp Olive Oil
- 1 Tbsp Butter
- 1 Small Shallot, Finely Chopped
- 1 Clove Garlic, Minced
- 1/2 C Dry White Wine Like Pinot Grigio, Muscadet (very traditional) or Sauvignon Blanc
- 1 Tbsp Fresh Parsley, Chopped
- Salt and Pepper to Taste
- Crusty Bread for Serving
Optional Additions
- 1 Tbsp Cream (Optional); this basically makes it Moules Marinières à la Crème
- Lemon Wedges for Garnish
- 1 Whole Bay Leaf
- 2-3 Sprigs Fresh Thyme Or 1/2 tsp Dried Thyme
Instructions
- Prep the Mussels:If using fresh mussels, scrub the shells and remove the beards. Discard any cracked or open mussels that don't close when tapped.If using frozen mussels, you can basically take them straight from the bag. No need to thaw. Just make sure they are clean.1 Lb Mussels in the Shell
- Heat the olive oil and butter in a pot over medium heat.1 tsp Olive Oil, 1 Tbsp Butter
- Add the shallot with a pinch of salt and cook, stirring occasionally, for 2 minutes.1 Small Shallot, Finely Chopped, Salt and Pepper to Taste
- Stir in the garlic and cook another 30 seconds. If using the (optional) bay leaf and/or thyme, add it here.1 Clove Garlic, Minced, 1 Whole Bay Leaf, 2-3 Sprigs Fresh Thyme
- Add the wine and bring to a simmer. If using frozen mussels, add the clam juice or seafood stock here.1/2 C Dry White Wine, 1/2 C Clam Juice or Seafood Stock
- Add your mussels to the pot, cover and steam for 5-7 minutes, until fully cooked/heated through.Important: discard any mussels that remain closed after steaming. Note: Per the USDA, Cook fish and shellfish to 145°F/63°C
- Cut the heat and stir in the parsley and (optional) cream. Season with salt and pepper to taste.1 Tbsp Fresh Parsley, Chopped, 1 Tbsp Cream
- Serve right away with crusty bread, to dip in the broth, and maybe a lemon wedge or two.Lemon Wedges for Garnish, Crusty Bread for Serving
Notes
*Food Safety Note:
Always handle and cook animal products safely.
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.