Belgian Moules Marinière Classic (Printable)

Fresh mussels steamed in white wine with garlic and herbs for a flavorful Belgian main dish.

# Ingredient List:

→ Seafood

01 - 4.4 pounds 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 tablespoons olive oil

→ Seasonings

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

# Directions:

01 - Rinse and scrub 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; cook for 3–4 minutes until softened and fragrant.
03 - Incorporate thyme and bay leaf, then pour in white wine. Bring mixture to a gentle simmer.
04 - Add mussels to the pot, cover tightly, and increase heat to high. Steam for 5–7 minutes, shaking occasionally, until mussels open. Discard any unopened.
05 - Remove from heat, stir in chopped parsley, and season with black pepper. Adjust salt to taste if necessary.
06 - Ladle mussels and broth into deep bowls. Accompany with lemon wedges and optionally crusty bread or Belgian fries.

# Expert Tips:

01 -
  • The entire meal comes together in under 30 minutes, no stress, no pretense.
  • Mussels are cheaper than fancy fish and always taste like the sea in the best way.
  • One pot means one thing to clean, and the broth is so good you'll want to soak bread in it.
02 -
  • Never force open a mussel or discard one without checking—sometimes they're just shy and will crack open if you tap them gently one more time once they're in the pot.
  • Overcrowding the pot means uneven cooking, so if you have more than 2.5 kg, work in batches and save the broth from the first batch to pour over the second.
  • Mussels give off liquid as they cook, so your pot will be fuller than you expect—this is not a mistake, it's the beginning of something delicious.
03 -
  • Buy mussels the day you cook them and keep them cold; they're alive and deserve that respect from the moment you bring them home.
  • If your broth tastes thin after cooking, it means your mussels weren't fresh or your heat was too low—next time, trust the high heat and the timing.
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