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Moules Marinières (Mussels in White Wine)
Recipe

6 INGREDIENTS • 7 STEPS • 37MINS

Moules Marinières (Mussels in White Wine)

4.5
2 ratings
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!
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
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!
37MINS
Total Time
$2.95
Cost Per Serving
Ingredients
Servings
4
us / metric
Fresh Mussels
4 lb
Fresh Mussels
in the shell
Shallot
2
Shallots, thinly sliced
Butter
4 Tbsp
Butter, divided
Dry White Wine
2 cups
Dry White Wine
Italian Flat-Leaf Parsley
to taste
Italian Flat-Leaf Parsley, roughly chopped
Kosher Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
586
Fat
22.3 g
Protein
54.4 g
Carbs
18.8 g
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Moules Marinières (Mussels in White Wine)
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

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 InstructionsHide images
step 1
Soak Fresh Mussels (4 lb) in cool water for about 20 minutes to remove sand and grit. Drain water.
step 1 Soak Fresh Mussels (4 lb) 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 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 Tbsp) to the pot. Once melted, add Shallots (2) and sauté until soft and just beginning to brown.
step 4 Place stockpot or wide skillet over medium heat. Add Butter (2 Tbsp) to the pot. Once melted, add Shallots (2) and sauté until soft and just beginning to brown.
step 5
Add Dry White Wine (2 cups) 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 Tbsp), 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.
step 7 Remove lid, add Butter (2 Tbsp), 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.
Tags
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Appetizers
Gluten-Free
Low-Carb
French
Seafood
Shellfish
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