Belgian Moules Marinière (Printable Version)

Fresh mussels steamed with white wine, garlic, and herbs, offering briny and savory notes.

# Ingredient List:

→ 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)
13 - Lemon wedges, to serve

# Directions:

01 - Rinse and scrub the mussels under cold running water, discarding any broken or non-closing ones.
02 - Heat olive oil in a large pot over medium heat; add shallots, garlic, leek, and celery and sauté for 3 to 4 minutes until softened and aromatic.
03 - Incorporate thyme and bay leaf, then pour in the white wine and bring to a gentle simmer.
04 - Add the mussels, cover tightly, 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, season with black pepper, and add salt if necessary.
06 - Serve immediately in bowls with broth and lemon wedges on the side; optionally accompany with crusty bread or Belgian fries.

# Expert Advice:

01 -
  • Moules marinière comes together in under 30 minutes, making it feel fancy without the fuss of a complicated meal.
  • The broth is so good you'll find yourself tearing into bread to soak up every last drop.
  • Fresh mussels are often cheaper than other seafood, so you get restaurant-quality results on a weeknight budget.
02 -
  • Dead or damaged mussels don't cook properly and can make you sick—if it doesn't close when tapped before cooking, or won't open after cooking, throw it out without guilt.
  • Overcrowding the pot keeps mussels from opening evenly; if you're cooking more than 2 kg, work in two batches so steam circulates properly.
  • The parsley goes in last so it stays bright green and fresh-tasting, not turned gray from prolonged heat.
03 -
  • Buy mussels the same day you cook them, keep them cold and covered with a damp cloth, and check them one more time right before cooking—fresh mussels are alive, and treating them with care matters.
  • If a mussel seems stuck shut even after cooking, don't force it open; it was likely already dead and isn't worth eating.
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