Belgian Moules Marinière Classic (Print)

Tender mussels simmered with shallots, herbs, and white wine for a flavorful Belgian main course.

# Components:

→ 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

# Directions:

01 - Rinse and scrub the mussels under cold running water, discarding any that are broken or fail to close when tapped.
02 - Heat olive oil in a large pot or Dutch oven 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. Pour in the white wine and bring the mixture to a gentle simmer.
04 - Add the cleaned mussels, cover tightly with a lid, and increase heat to high. Steam for 5 to 7 minutes, shaking the pot occasionally, until mussels have opened.
05 - Remove from heat. Discard any unopened mussels. Stir in chopped parsley and season with black pepper. Taste and add salt if needed. Serve immediately with broth and lemon wedges.

# Expert Advice:

01 -
  • Mussels taste like the ocean but feel elegant enough to serve when people are actually coming over.
  • The whole broth becomes liquid gold by the end—salty, aromatic, and perfect for soaking into crusty bread.
  • It's faster than ordering takeout and somehow feels more impressive.
02 -
  • Mussels that refuse to open shouldn't be forced—discard them without guilt or second-guessing, as they were likely dead before cooking.
  • The broth is the real star here; don't waste it by tipping it down the drain, and don't be shy about soaking bread in every last drop.
03 -
  • Buy your mussels the same day you plan to cook them, store them in a paper bag in the fridge, and trust your nose and eyes to spot anything questionable before it hits the pot.
  • If shallots feel fancy or hard to find, a small yellow onion works fine, but shallots really do taste better here because they're sweeter and more delicate.
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