Check mussels carefully
Use only closed, undamaged mussels. Copies that do not close before cooking or do not open afterwards are sorted out.
French Recipe
Moules marinières
For Moules marinières, fresh mussels are carefully examined and opened in a wide saucepan over aromatic white wine stock. A short steam cooking process keeps the mussels juicy.
Total time
30 min
Calories
390 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Mussels in white wine with shallots and parsley
The freshness of the mussels is the decisive factor in this classic bistro. The stock only needs a few ingredients, because the mussels release salty liquid when opened. This is why they are only tasted after cooking and are not usually salted at all. Baguette or French fries absorb the aromatic stock.
Quick Dinners
French Recipes
Dinner
Seafood
Recipe
Moules marinières
Moules marinières are mussels steamed in a few minutes with shallots, garlic, dry white wine, butter and parsley.
Ingredients
4 servings
Method
-
1
Controlling mussels
Brush the shells under cold water and remove the beards. Dispose of damaged shells. Touch open shells lightly; do not close, also discard.
-
2
Brew
Melt butter in a very large saucepan. Sauté shallots for 3 minutes until translucent, add garlic for 30 seconds. Add white wine and bay leaf and bring to the boil for 2 minutes.
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3
Steaming mussels
Place the drained mussels in the pan and cover immediately. Cook over high heat for 5 to 7 minutes, shaking the closed pot twice vigorously.
-
4
Check open mussels
Remove the lid and discard all mussels that have remained closed after cooking. Remove the bay leaf and fold in the parsley and black pepper.
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5
Serve immediately
Divide mussels with the hot white wine stock into deep bowls. Do not add salt before trying the stock. Serve with baguette or freshly fried fries.
Kitchen know-how
Tips for Moules marinières
Choose large pot
The mussels need space for the steam to reach them evenly. Instead of stirring, shake the closed pot vigorously during cooking.
Variations
How to adapt this recipe
After opening the mussels, stir 100 ml of cream into the stock and boil for two minutes. Lift out the mussels briefly so that they do not become tough.
Cut half a fennel bulb very finely and sauté it together with the shallots, giving the white wine stock a hint of anise in the South of France.
Nutrition per serving
390kcal
12.0 gCarbohydrates
42.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Moules marinières
The shells are undamaged and closed. Slightly opened mussels must close when touched; if they do not, they will not be used.
In a hot, closed pot, most mussels open after five to seven minutes. Prolonged cooking tends to make the mussels firm and dry.
When opening, the mussels release salty liquid into the white wine stock. Therefore, the stock is first tried and seasoned only if necessary.
The mussels should be cleaned immediately before cooking and then served immediately. Shallots, garlic and parsley can be cut and chilled beforehand.
Baguette is particularly well received by the brew. In northern French brasseries, mussels are often served as moules fries with crispy fries.
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