Belgian Moules Marinière Classic (Printable Version)

Fresh mussels steamed with white wine, garlic, and herbs in a flavorful, savory broth.

# 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, 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, to taste (optional)
13 - Lemon wedges, to serve

# How to Make It:

01 - Rinse and scrub the mussels under cold running water, discarding any broken or unresponsive to tapping.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery, sautéing for 3 to 4 minutes until softened and fragrant.
03 - Add thyme and bay leaf to the pot, then pour in white wine and bring to a gentle simmer.
04 - Incorporate cleaned mussels into the pot. Cover with a tight-fitting lid and raise heat to high.
05 - Steam for 5 to 7 minutes, shaking the pot occasionally until mussels open. Discard any remaining unopened mussels.
06 - Remove from heat, stir in chopped parsley, and season with black pepper. Adjust salt to taste if desired.
07 - Ladle mussels and broth into deep bowls, garnish with lemon wedges and serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough to impress guests but honest enough to cook on a Tuesday night when you're tired and hungry.
  • The broth is so good you'll find yourself fighting the urge to drink it straight from the bowl.
  • Fresh mussels are affordable and cook in less time than pasta.
02 -
  • If any mussels don't open during cooking, don't force them—they're spoiled and will ruin the whole pot with off flavors.
  • The broth is where all the magic lives; never pour it down the drain, and never skip the parsley because it balances the richness at the very end.
03 -
  • Buy your mussels the same day you plan to cook them, and store them in the coldest part of your fridge in a bowl—never sealed in a bag, as they need to breathe.
  • If you see beards on your mussels, pull them off just before cooking, not hours in advance, so they stay fresher.
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