Main Course

Moules Marinières

Name: Moules Marinières
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: french
Ingredients: 1,000 g fresh mussel scrubbed and de-bearded; 2 pcs shallot finely chopped; 2 clove garlic minced; 0.5 cup dry white wine; 2 tbsp fresh parsley chopped; 1 tsp fresh thyme chopped; 1 tbsp butter (optional); 1 tbsp olive oil; 1 pinch salt (optional); 1 pinch black pepper freshly ground (optional)

Moules Marinières is a classic French dish featuring fresh mussels steamed in a flavorful broth of white wine, shallots, garlic, and herbs. This simple yet elegant recipe creates tender mussels perfect for a light main course served with crusty bread.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 685 kcal

Gluten-free

Allergen information: may contain milk, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gfresh mussel, scrubbed and de-bearded
2 pcsshallot, finely chopped
2 clovegarlic, minced
0.5 cupdry white wine
2 tbspfresh parsley, chopped
1 tspfresh thyme, chopped
1 tbspbutter(optional)
1 tbspolive oil
1 pinchsalt(optional)
1 pinchblack pepper, freshly ground(optional)

Equipment

large pot · dutch oven

The method

Step by step

1
Carefully scrub the mussels under cold running water and remove any 'beards' by pulling them firmly towards the hinge.
About 5 min
Cook’s note: Discard any mussels that are open and do not close when tapped, as well as any with broken shells.
2
Heat the olive oil (and butter, if using) in a large pot or Dutch oven over medium heat.
About 1 min
Cook’s note: Ensure your pot is large enough to hold all the mussels comfortably.
3
Add the shallot to the pot and sauté for 2-3 minutes until softened and translucent.
About 3 min
4
Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
5
Pour in the dry white wine and bring it to a simmer.
About 1 min
6
Add the mussels to the pot, then sprinkle with fresh parsley and fresh thyme.
7
Cover the pot tightly and steam the mussels for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.
About 7 min
Cook’s note: Do not overcook the mussels, as they will become tough. Discard any mussels that do not open.
8
Season with salt and black pepper to taste.
Cook’s note: Taste the broth before adding salt, as mussels can be naturally salty.
9
Serve immediately in deep bowls with plenty of the broth, accompanied by crusty bread for dipping.

Per serving

Nutrition

78%Score

Calories: 684.6kcal
Protein: 62.2g
Carbs: 44.1g
Fat: 23.9g
Fibre: 2.7g
Sugar: 3.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Leftover cooked mussels should be removed from their shells and stored in an airtight container with some of the cooking liquid.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water or wine if needed.