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Classic French Moules Marinières (Mussels in White Wine, Butter & Shallots)
The beloved coastal French classic: fresh plump mussels steamed rapidly in a fragrant broth of crisp dry white wine, sweet shallots, butter, and fresh parsley.
Prep
15 min
Cook
8 min
Total
23 min
Ingredients
4servings
- Fresh live mussels cleaned & debearded1500 g
- French shallots minced3 piece
- Unsalted butter40 g
- Dry white wine200 ml
- Fresh flat-leaf parsley chopped4 tbsp
- Freshly cracked black pepper0.5 tsp
Preparation Steps
1
Inspect mussels: discard any with cracked shells or that remain open when tapped.
5 min timer
Ensure all mussels are tightly closed before cooking.
2
Melt butter in a large pot, sauté shallots for 2-3 minutes until soft and translucent.
3 min timer
3
Pour in white wine, add black pepper, and bring to a rapid boil.
1 min timer
4
Add mussels, cover tightly, and steam over high heat for 4-5 minutes, shaking pot occasionally until shells open. Discard un-opened shells, sprinkle with parsley, and ladle into warm bowls.
5 min timer
Discard any mussels that remain closed after steaming.
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
