Belgian Moules Marinière Classic (Printable)

Steamed fresh mussels infused with white wine, garlic, and herbs for a flavorful coastal dish from Belgium.

# 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), thinly 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, for serving

# How-To Steps:

01 - Rinse and scrub mussels under cold running water. Discard any broken or unresponsive mussels when tapped.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery; sauté for 3 to 4 minutes until softened and fragrant.
03 - Stir in thyme and bay leaf. Pour in white wine and bring to a gentle simmer.
04 - Add mussels to the pot, cover tightly with lid, then increase heat to high.
05 - Steam mussels for 5 to 7 minutes, shaking the pot occasionally until shells open. Discard any unopened mussels.
06 - Remove pot from heat. Stir in chopped parsley and season with black pepper and salt if needed. Serve immediately with broth and lemon wedges.

# Expert Suggestions:

01 -
  • Ready in under 30 minutes, yet tastes like you spent hours building flavor.
  • The silky, savory broth is reason enough to eat this, especially when you soak it up with crusty bread.
  • Mussels are sustainably farmed, affordable, and pack more protein than you'd expect.
02 -
  • Never force a mussel open—if it doesn't crack its shell naturally during steaming, it's a sign something went wrong and it should be thrown away, not eaten.
  • The high heat and tight lid are essential; they create steam that cooks the mussels quickly and evenly, so don't skip covering the pot tightly.
  • Shaking the pot occasionally ensures even heat distribution and prevents any mussel from steaming in one spot for too long.
03 -
  • If you want a creamier result without dairy, whisk in a spoonful of good fish stock or a small splash of crème fraîche at the very end, just before serving.
  • Fresh mussels are sometimes sandy—if your first batch releases a lot of grit, soak them in salted cold water for an hour before cooking to help them purge.
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