Moules Marinières (French Mussels in White Wine)
Local name: Moules marinières
In short: Mussels steamed open in a pot with white wine, shallots, garlic and parsley, served in their briny juices with crusty bread. It takes about 32 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Moules marinières is the best-known mussel dish in France and the centerpiece of seaside lunches from Normandy to the northern coast. The mussels steam open in a covered pot with shallots, white wine and parsley, releasing a briny broth that is the real prize. It takes about 30 minutes, much of it spent cleaning the mussels. Serve in deep bowls with bread for the juices, or with fries for moules frites.
Instructions
- Rinse the mussels in cold water. Throw away any with cracked shells or any that stay open when tapped. Pull off the hairy beards and scrub off any barnacles.
- Melt the butter in a large wide pot over medium heat. Cook the shallots for 3 minutes until soft but not colored, then add the garlic, thyme and bay leaf for 30 seconds.
- Pour in the wine and bring to a boil. Boil for 1 minute to cook off the sharp alcohol.
- Tip in the mussels, cover with a tight lid and cook over high heat for 5 to 6 minutes, shaking the pot twice, until the shells have opened.
- Discard any mussels that stay closed. Stir in most of the parsley and a few grinds of pepper. The juices are salty already, so taste before adding any salt.
- Ladle the mussels and broth into warm bowls, scatter with the remaining parsley and serve at once with the bread.
Tips
- Buy mussels on the day you cook them and keep them in the fridge in a bowl under a damp towel. Never store them in water or in a sealed bag.
- For a creamy version, add 100 ml (1/3 cup) of cream with the wine. For a Normandy style, use dry cider instead of wine and finish with a spoonful of cream.
Questions and answers
How do I know if mussels are safe to eat?
Cook only mussels that are closed, or that close when tapped, and throw away any with broken shells. After cooking, discard any that did not open.
Can I use frozen mussels for moules marinières?
Yes. Frozen cooked mussels in the shell can be added to the hot wine broth and heated for 3 to 4 minutes until steaming. Fresh ones taste best.
What wine should I use for moules marinières?
A dry, crisp white such as Muscadet, Sauvignon Blanc or Picpoul that you would be happy to drink. Avoid oaky or sweet wines.
How long does it take to make Moules Marinières (French Mussels in White Wine)?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Moules Marinières (French Mussels in White Wine)?
About 480 kcal per serving, with 28 g of protein, 45 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 45 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
