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French

Moules Marinières (Mussels in White Wine)

Moules marinières steams mussels with white wine, shallots, garlic, butter, parsley, lemon, and a light briny broth.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Moules Marinières (Mussels in White Wine)

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; clean the mussels before heating the pot because they cook in only a few minutes.

Method

  1. Check the mussels before cooking. Discard any cracked mussels and any open mussels that do not close when tapped.

  2. Melt the measured butter in a wide pot over medium heat. Add the shallots and cook until soft but not browned.

  3. Add the garlic and cook briefly until fragrant. Pour in the white wine and bring it to a lively simmer.

  4. Add the mussels, cover the pot, and cook until the mussels open. Shake the pot once or twice so they cook evenly.

  5. Discard any mussels that remain closed after cooking. Stir in parsley, black pepper, and light salt only if needed.

  6. Serve immediately with lemon wedges and the cooking juices spooned over the mussels.

How to tell it's done

The mussels should be plump and tender, with a light buttery broth at the bottom of the pot.

Getting it right

Tip

Cook mussels only until they open; overcooking makes them tough and dry.

What to serve it with

Serve with crusty bread or fries to soak up the white wine broth.

Common mistakes

The mussels turn tough or unsafe to serve.
Discard cracked mussels and any that do not close when tapped, then cook only until the shells open.

Substitutions

  • White Wine can be replaced with seafood stock for an alcohol-free version, but the classic flavor will change.
  • Shallots can be replaced with finely chopped Onion when unavailable.
  • Use only fresh, safe mussels and discard any that do not open after cooking.
  • Butter can be reduced for a lighter broth, but the sauce will be less rich.

Storing and reheating

Moules marinières are best served immediately. Refrigerate cooked mussels in their broth for 1 day at most and reheat gently; do not freeze.