Belgian Moules Marinière Delight (Printable)

Fresh mussels gently steamed with white wine, garlic, and herbs for a briny, savory meal.

# What You Need:

→ 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 tablespoons olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, to taste (optional, mussels are naturally salty)
13 - Lemon wedges, to serve

# How-To Steps:

01 - Rinse and scrub mussels under cold running water, discarding any broken or those that do not close when tapped.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery; sauté 3 to 4 minutes until softened and aromatic.
03 - Incorporate thyme and bay leaf, then pour in white wine. Bring liquid to a gentle simmer.
04 - Add cleaned mussels to the pot, cover tightly, and increase heat to high. Steam for 5 to 7 minutes, shaking pot occasionally, until mussels open; discard any unopened.
05 - Remove from heat and stir in chopped parsley. Season with black pepper and salt if necessary.
06 - Serve immediately in deep bowls, ensuring plenty of broth. Garnish with lemon wedges and accompany with crusty bread or Belgian fries if desired.

# Expert Suggestions:

01 -
  • Ready in 25 minutes but tastes like you've been simmering all afternoon.
  • The broth becomes so naturally flavorful that you'll find yourself dragging crusty bread through every last drop.
  • Live mussels are affordable, impressive, and somehow make you feel like a proper cook.
02 -
  • Any mussel that doesn't open during cooking is dead and was dead before—throw it away immediately and never force it open to check.
  • The moment the lid comes off is when the magic stops; every minute sitting open is a minute your mussels are drying out, so have your bowls ready and serve fast.
03 -
  • Buy mussels from a fishmonger you trust; they should smell like ocean air, not ammonia, and they should feel heavy for their size.
  • If you want a richer, more luxurious broth, add a knob of unsalted butter and let it melt into the steam at the very end—it transforms the whole dish without overwhelming the natural mussel flavor.
Go Back