Moules Marinières
Classic French mussels steamed in white wine, garlic, and shallots, finished with butter and fresh parsley. Serve with crusty bread to soak up the briny, savory broth.
⏱ 15 min prep · 15 min cook · easy
Method
- 1
Clean the mussels by scrubbing under cold water and removing the beards. Discard any that are open or cracked.
- 2Sautéing
In a large pot or Dutch oven, melt half the butter over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 2 minutes.
⏲ 2 min
- 3Simmering
Add the thyme sprigs and pour in the white wine. Bring to a boil and let it reduce slightly, about 2 minutes.
⏲ 2 min
- 4Steaming
Add the cleaned mussels to the pot, cover with a lid, and steam until they open, shaking the pot occasionally. This takes about 5-7 minutes. Discard any that remain closed.
⏲ 6 min
- 5
Remove the pot from heat. Stir in the remaining butter and half the parsley, letting the butter melt into the broth. Season with salt and pepper.
- 6
Serve immediately in deep bowls, sprinkled with the remaining parsley, with crusty baguette on the side for dipping.