Belgian Moules Marinière Classic (Printable)

Tender mussels steamed with aromatic white wine, garlic, and fresh herbs for a savory Belgian dish.

# Ingredient List:

→ 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)
13 - Lemon wedges, to serve

# Directions:

01 - Rinse and scrub mussels under cold water, discarding any broken or unresponsive when tapped.
02 - Heat olive oil in a large pot over medium heat; add shallots, garlic, leek, and celery. Cook 3–4 minutes until softened and fragrant.
03 - Incorporate thyme and bay leaf, then pour in white wine and bring to a gentle simmer.
04 - Add mussels, cover with lid, and increase heat to high. Steam 5–7 minutes, shaking pot occasionally until mussels open; discard any unopened.
05 - Remove pot from heat, stir in parsley, season with black pepper and salt if needed.
06 - Ladle mussels with broth into deep bowls and accompany with lemon wedges.

# Expert Tips:

01 -
  • The mussels cook so quickly that you'll have dinner on the table before you've finished setting it.
  • One pot means one honest cleanup, and the leftover broth is too good to waste.
  • It tastes impossibly elegant but requires absolutely no culinary showing off.
02 -
  • Overcrowding the pot or cooking too aggressively will cause the mussels to become rubbery; gentle high heat with a tight lid is the secret.
  • Any mussel that doesn't open during cooking should be discarded without question—it's nature's way of telling you it wasn't alive to begin with.
  • The broth is honestly the best part, so don't be shy about serving it generously and having bread ready to catch every drop.
03 -
  • Buy your mussels the day you plan to cook them; they're alive and need to be used while they're at their best.
  • If a mussel feels unusually light or heavy compared to the others, set it aside—it's a sign something's wrong inside.
  • Shaking the pot gently during cooking helps mussels open evenly and prevents any from being overcooked while others still steam.
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