Belgian Moules Marinière (Printable)

Mussels steamed with aromatic herbs, white wine, and garlic, showcasing bright briny flavors.

# What You'll 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), finely 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 tbsp olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, optional
13 - Lemon wedges, for serving

# How to Make It:

01 - Rinse mussels under cold running water, scrub shells, and discard any broken or unresponsive ones.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery; cook 3 to 4 minutes until softened and aromatic.
03 - Incorporate thyme and bay leaf. Pour in white wine and bring to a gentle simmer.
04 - Add cleaned mussels, cover tightly, increase heat to high, and steam 5 to 7 minutes, shaking pot occasionally until shells open. Discard any unopened mussels.
05 - Remove from heat, stir in parsley, season with black pepper, and add salt if needed.
06 - Ladle mussels and broth into deep bowls. Serve immediately with lemon wedges and optional crusty bread or fries.

# Expert Hints:

01 -
  • It tastes like you've been cooking for hours, but your hands barely touch the stove for 25 minutes.
  • That silky, aromatic broth is pure comfort—perfect for dipping crusty bread or soaking into fries.
  • Mussels are affordable and feel fancy, which is the best kind of dinner magic.
02 -
  • If a mussel doesn't open during cooking, don't force it—it's dead and could make you sick, so it has to go.
  • The broth is where the magic lives; don't serve this in shallow bowls or you'll lose the best part. Use deep bowls and ladle generously.
  • Overcooking mussels even by a few minutes makes them tough and rubbery, so watch the time and start checking early.
03 -
  • Save that leftover broth—it's liquid gold for soups or for steaming more mussels another night, and it keeps in the fridge for three days.
  • If you're nervous about cooking shellfish, remember that mussels are forgiving; the hardest part is deciding whether to cook them, not the actual cooking.
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