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RECIPE
6 INGREDIENTS7 STEPS37MIN

Moules Marinières (Mussels in White Wine)

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Mussels in a white wine sauce, or Moules Marinières, is an easy recipe to prepare at home – and so much more affordable. Only 5 ingredients and they cook in less than 10 minutes!
37MIN
Total Time

Fine Foods Blog

Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4 lb
Fresh Mussels
in the shell
2
Shallots , thinly sliced
1/4 cup
Butter , divided
2 cups
Dry White Wine
to taste
Italian Flat-Leaf Parsley , roughly chopped
to taste

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Nutrition Per Serving

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CALORIES
586
FAT
22.3 g
PROTEIN
54.4 g
CARBS
18.8 g

Author's Notes

DO NOT EAT MUSSELS THAT DON'T OPEN!! Discard any mussels that are unopened after cooking. I apply this rule to mussels that are only slightly open as well. The shells should be very open so the mussel is easy to remove.

I used my Lodge cast iron enameled casserole pan to make these mussels, but you could also use a large Dutch oven or a deep skillet with a lid.

Cooking Instructions

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Step 1
Soak Fresh Mussels (4 pound) in cool water for about 20 minutes to remove sand and grit. Drain water.
Step 2
Under running water, wash each mussel and gently scrub with a nylon brush, removing debris, barnacles, etc. Pull out any beards.
Step 3
Make sure all mussels are completely closed. If any are slightly open, tap them with your fingernail or against the side of the sink. If they close up, they are good to go. If they remain open, they are dead - discard them.
Step 4
Place stockpot or wide skillet over medium heat. Add Butter (2 tablespoon) to the pot. Once melted, add Shallot (2) and sauté until soft and just beginning to brown.
Step 5
Add Dry White Wine (2 cup) to the pan and bring to a boil. Reduce heat to medium, add a pinch of Kosher Salt (to taste), then add all mussels. Cover the pot and allow to steam for 5 minutes, shaking the pan occasionally.
Step 6
Check after 5 minutes to see if all mussels are open. If not, return the lid to the pot and steam for 2 more minutes.
Step 7
Remove lid, add Butter (2 tablespoon), swirl, and stir. Remove any mussels that have not opened. Do not eat a mussel that didn't open! Transfer mussels to serving bowls, spoon sauce over them, top with Italian Flat-Leaf Parsley (to taste). Serve with crusty bread.

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Nutrition Per Serving
Calories
586
% Daily Value*
Fat
22.3 g
29%
Saturated Fat
9.5 g
48%
Trans Fat
--
--
Cholesterol
159.3 mg
53%
Carbohydrates
18.8 g
7%
Fiber
0.4 g
1%
Sugars
1.0 g
--
Protein
54.4 g
109%
Sodium
2049.2 mg
89%
Vitamin D
--
--
Calcium
126.2 mg
10%
Iron
18.1 mg
101%
Potassium
1496.8 mg
32%
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