Traditional Moules Marinières (French White Wine Mussels)

A classic French coastal delicacy of fresh black mussels steamed with white wine, shallots, butter, and fresh parsley, served with fries.

Ingredients

• 1 kg black Bouchot mussels
• 250 ml dry white wine
• 2 shallots
• 2 cloves garlic
• 30 g butter
• 1 tbsp olive oil
• 1 bay leaf
• 1 bunch fresh flat-leaf parsley
• 1 lemon
• to taste black pepper

Instructions

1. 1Gather Ingredients

   

   Assemble fresh black Bouchot mussels, white wine, a lemon, shallots, and fresh herbs on your workbench.

   Tip: Ensure all ingredients are fresh and ready before starting.
2. 2Clean Mussels

   

   Rinse the mussels in water, using a small knife to scrape off shell attachments and gently pulling out the fibrous threads.

   Tip: Discard any mussels with broken shells or those that do not close when tapped.
3. 3Chop Shallots

   

   Slice and finely chop the shallots on a wooden cutting board using a sharp knife.

   Tip: Chop the shallots into uniform pieces for even cooking.
4. 4Chop Fresh Parsley

   

   Pull fresh flat-leaf parsley leaves off the stems and chop them finely on a wooden cutting board.

   Tip: Use flat-leaf Italian parsley for the best herbal flavor.
5. 5Melt Butter and Olive Oil

   

   Heat a red enameled pot over medium-high heat and melt a piece of butter combined with olive oil.

   Tip: Adding a little olive oil prevents the butter from burning.
6. 6Sauté Aromatics

   

   Add finely chopped shallots and minced garlic into the melted butter and olive oil mixture, sautéing until fragrant and translucent.

   Tip: Sauté until translucent without letting them brown too much.
7. 7Add Wine and Aromatics

   

   Pour dry white wine into the pot with the mussels, then add a bay leaf and parsley stems to infuse the broth.

   Tip: Use a dry white wine like Sauvignon Blanc or Muscadet that you would enjoy drinking.
8. 8Stir ingredients together

   

   Using a spatula, thoroughly stir all the ingredients together in the pot to ensure the wine, aromatics, and mussels are well combined before covering to steam.

   Tip: Keep the heat high so the wine quickly comes to a boil and creates steam.

Storage & Reheating

Burn It Off

Frequently Asked Questions