Moules Marinières

Fresh mussels steamed open in white wine, garlic, shallots, and butter, finished with a shower of parsley — this is the French bistro classic in its purest form. Serve with crusty bread for the broth and a pile of golden frites if you are feeling traditional.

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Servings

4 servings

Calories

380

Ingredients

• 1 kg fresh mussels
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 150 ml dry white wine
• 40 g unsalted butter
• 1 tablespoon olive oil
• 1 bay leaf
• Small bunch flat-leaf parsley, chopped
• Black pepper, to taste
• Crusty bread, to serve

Instructions

1. Scrub the mussels under cold water, pull off any beards, and discard any that stay open when tapped.
2. Melt the butter with the olive oil in a large pot and soften the shallots and garlic for 3 minutes.
3. Pour in the white wine and add the bay leaf, then bring to a simmer.
4. Tip in the mussels, cover tightly, and steam for 5 to 6 minutes, shaking the pot once, until the shells open.
5. Discard any mussels that stayed shut, then stir through the parsley and a good grinding of black pepper.
6. Serve in deep bowls with the cooking broth and plenty of crusty bread.

Pro tips

• Buy mussels the day you cook them and keep them cold and damp, never sealed in a bag.
• Do not add salt — the mussels and their liquor are salty enough.
• Shake the pot halfway through so the mussels on top steam evenly.

Frequently asked questions