Moules Marinières, or “sailor-style mussels,” is one of the most beloved seafood dishes in French cuisine. Originating from the coastal regions of Normandy and Brittany, this recipe features fresh mussels gently steamed in a fragrant broth of white wine, garlic, shallots, and herbs. The result is a light yet deeply flavorful dish that showcases the natural brininess of the sea.
What makes Moules Marinières truly remarkable is its simplicity. With just a few high-quality ingredients and minimal prep time, you can create a dish that feels both rustic and refined. The mussels are cleaned and debearded, then added to a large pot where shallots and garlic have been gently sautéed in butter or olive oil. A splash of dry white wine—such as Muscadet or Sauvignon Blanc—is poured in, infusing the pot with acidity and aroma as it steams the mussels open.
As the mussels cook, they release their juices into the wine, creating a delicate broth that’s rich in umami and subtly sweet. A touch of cream or butter is often stirred in at the end to round out the flavors, while fresh parsley adds a bright, herbal finish.
Moules Marinières is traditionally served with crusty French bread/baguette for dipping into the broth, though it also pairs beautifully with frites (fries) for a Belgian-style twist. A glass of the same dry white wine used in cooking completes the experience, enhancing the dish’s freshness.
Whether served as a light main course or the centerpiece of a summer seafood dinner, Moules Marinières delivers elegance without effort. It’s a perfect example of how simple ingredients, when treated with care, can result in something extraordinary. Fresh, aromatic, and full of ocean flavor, this dish captures the essence of coastal French cooking in every bite.
Ingredients
- 2 kg fresh mussels cleaned and debearded
- 1 cup dry white wine
- 2 tbsp unsalted butter
- 2 shallots finely chopped
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- to taste salt and pepper
Instructions
- In a large pot, melt the butter over medium heat and sauté shallots and garlic until softened, about 3 minutes.
- Add the white wine and bring to a boil.
- Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened.
- Discard any mussels that do not open. Stir in the chopped parsley and season with salt and pepper to taste.
- Serve the mussels hot with crusty bread on the side.
Nutrition
Yum! I followed this to the letter, and it was spot on! Fresh parsley adds so much flavor! Will be making again.
I was skeptical at first since I’ve never cooked mussels before. But it turned out great! Just make sure you don’t overcook them.
I tried this last night and ended up with a desperate kitchen! Wine spilled everywhere! 😅 Still tasted good tho, kinda.
Mussels!? Aren’t those like… shellfish? I don’t eat shellfish, but I do like your style! 😋
Thanks! Yeah, mussels are shellfish, but they’re delicious if you try them! Maybe you can find a substitute? 🤔
This was an amazing recipe! My family loved the mussels! I added a sprinkle of red pepper flakes for a kick.
I’m glad you liked it! The red pepper flakes idea sounds delicious. I might try that next time!
Sounds fancy, but I don’t like mussels. Can’t believe people eat them. 🤢
Mussels are gross!!! How can anybody eat these slimy things? Not for me.
Do I really need that much wine? Seems excessive, not sure about the butter too. Less is more!