Belgian Moules Marinière Classic (Printer-Friendly)

Steamed mussels with aromatic white wine, garlic, and herbs for a savory, briny flavor experience.

# What You 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 tbsp olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, optional
13 - Lemon wedges, to serve

# Directions:

01 - Rinse and scrub mussels under cold running water; discard any that are broken or fail to close when tapped.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery. Cook for 3 to 4 minutes until softened and aromatic.
03 - Incorporate thyme and bay leaf. Pour in white wine and bring to a gentle simmer.
04 - Add mussels to the pot, cover tightly, and raise heat to high. Steam for 5 to 7 minutes, shaking the pot occasionally until mussels open. Discard any unopened mussels.
05 - Remove pot from heat. Stir in chopped parsley and season with black pepper. Adjust salt if necessary.
06 - Ladle mussels and broth into deep bowls. Serve immediately with lemon wedges on the side. Accompany with crusty bread or Belgian fries if desired.

# Expert Suggestions:

01 -
  • The broth is so deeply savory and briny that you'll find yourself tearing bread apart just to soak it up.
  • Everything happens in one pot and takes barely 25 minutes, yet tastes like you've been cooking all day.
  • It's naturally elegant enough for guests but casual enough to make on a Tuesday when you want something special.
02 -
  • If a mussel doesn't open during cooking, throw it away without hesitation—it was dead before you started, and eating it could make you sick.
  • The pot must be covered tightly while steaming, or the mussels will release their liquid too slowly and you'll end up with dry, tough shells instead of tender ones swimming in broth.
  • Don't oversalt; the mussels, the wine, and the vegetables already carry plenty of sodium, and overseasoning will ruin the delicate balance.
03 -
  • Buy mussels from a trusted fishmonger who turns over stock quickly; old mussels are closed because they're dying, not because they're fresh.
  • If your broth tastes thin or underseasoned at the end, don't panic—a small splash of white wine and a minute of simmering will concentrate and brighten it immediately.
Go Back