Moules Marinière (steamed mussels)

One go-to dish for me at any French restaurant is mussels. Whether served with toast or fries, either way I'm sure you'll find these to be très magnifique!


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Moules Marinière: a bowl of steamed mussels in a white wine and herb broth french fries

Moules Marinière (steamed mussels)

  • Author: Patty Tulloch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x


One go to dish for me at any french restaurant is mussels. While Moules-Frites, mussels and fried potatos (aka french fries for most Americans), is the most common item you’ll see on a U.S. menu, it largely originates from France as Moules Marineier. In Belgium they added the fries, and swapped out wine for beer as their own twist to create Moules-Frites.


  • 1 pound of mussels
  • 1 tablespoon of olive oil
  • 1 shallot thinly sliced
  • 2 cloves of garlic minced
  • 1/4 cup of fresh parsley chopped
  • 1 bay leaf
  • 1 teaspoon of fresh thyme
  • 1 cup of dry white wine (pinot gris, sauvignon blanc, sémillon)
  • 3tablespoons of butter


  1. Discard any broken or open mussels. Place the mussels in a large bowl of clean water to allow them to filter out sand and salt.
  2. Remove mussels from the bowl. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it’s shell. Rinse again.
  3. In a large pot, heat the olive oil over medium-high heat. Add the shallot, garlic, bay leaf, thyme, and 2 tablespoons of butter and and saute until the shallots are soft.
  4. Add the wine and mussels to the pot. Cook until the mussels open 7-10 mins.
  5. Remove mussels and place in a bowl.
  6. Add the remaining tablespoon of butter to the pot and parsley and stir until the butter is melted. Pour the broth over the mussels
  7. Serve with crusty bready or french fries. I love the Ore-Ida extra crispy fries you can find at most grocery stores. And of course a nice glass of that dry white wine :).

Categories: Entrees
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