Moules Marinières

Name: Moules Marinières
Total time: 23 min
Yield: 4 servings
Ingredients: 2,000 g mussels; 6 piece Shallots; 4 clove Garlic; 20 g Flat-leaf parsley; 60 g Unsalted butter; 2 piece Bay leaf; 4 sprig Fresh thyme; 300 ml Dry white wine; 1 pinch Ground black pepper

23 min · 23 min active · makes ~2.6 kg · Medium

Steamed mussels in a white wine broth with shallots, garlic, thyme and parsley. A classic French preparation that highlights the brininess of fresh mussels.

See more →

Moules Marinières

Steamed mussels in a white wine broth with shallots, garlic, thyme and parsley. A classic French preparation that highlights the brininess of fresh mussels.

See more →

TOTAL TIME

23 min

ACTIVE TIME

23 min

QUANTITY

~2.6 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/9

Ingredients

0/9 gathered · 4 servings

2,000g

6piece

4clove

20g

60g

2piece

4sprig

300ml

1pinch

#	Quantity	Notes	State
1	2,000g	—	—
2	6piece	—	—
3	4clove	—	—
4	20g	—	—
5	60g	—	—
6	2piece	—	—
7	4sprig	—	—
8	300ml	—	—
9	1pinch	—	—

Tools

10 items

Serveware

1 item

Procedure

24 steps

1 of 24

Tip the mussels into the colander, scrub each shell under cold running water with a stiff brush to remove any barnacles or grit, and pull away any fibrous beards by tugging them firmly toward the hinge of the shell.

Mussels · 2,000 g

⏱ 5 min

ResultScrubbed mussels

2 of 24

Tap any open mussels sharply on the side of the colander and discard any that do not close within a few seconds, as well as any with cracked or broken shells.

⏱ 1 min

ResultCleaned live musselsused in step 18

3 of 24

Trim the root and tip from each shallot and slip off the papery skin.

Shallots · 6 piece

⏱ 1 min

ResultPeeled Shallots

4 of 24

Finely chop the peeled shallots into small, even pieces.

Peeled Shallots · step 3

⏱ 1 min

ResultFinely chopped shallotsused in step 10

5 of 24

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 24

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 5

⏱ 30s

ResultFinely chopped garlicused in step 12

7 of 24

Gather the parsley into a tight bunch and finely chop the leaves and tender stalks together.

Flat-leaf parsley · 20 g

⏱ 45s

ResultFinely chopped flat-leaf parsleyused in step 24

8 of 24

Add the butter to the large deep pan.

Unsalted butter · 60 g

⏱ 10s

ResultUnsalted butter

9 of 24

Set the pan over a medium heat and swirl it occasionally until the butter has melted and is gently foaming.

⏱ 1 min 30s

ResultMelted butter

10 of 24

Tip the finely chopped shallots into the pan with the melted butter.

Finely chopped shallots · step 4

⏱ 10s

ResultMelted butter and finely chopped shallots

11 of 24

Cook the shallots over a medium-low heat, stirring frequently, until they are completely soft and translucent but have taken on no colour.

⏱ 4 min

ResultSoftened shallots

12 of 24

Add the finely chopped garlic to the softened shallots and stir to combine.

Finely chopped garlic · step 6

⏱ 10s

ResultFinely chopped garlic and softened shallots

13 of 24

Stir the garlic into the shallots and cook for a further minute until fragrant but not coloured.

⏱ 1 min

ResultFragrant shallot and garlic base

14 of 24

Drop the bay leaves into the pan.

Bay leaf · 2 piece

⏱ 10s

ResultFragrant shallot and garlic base and bay leaf

15 of 24

Add the thyme sprigs to the pan.

Fresh thyme · 4 sprig

⏱ 10s

ResultFragrant shallot and garlic base mixture

16 of 24

Pour the dry white wine into the pan and stir to combine with the shallot and herb base.

Dry white wine · 300 ml

⏱ 10s

ResultFragrant shallot and garlic base mixture

17 of 24

Raise the heat to high and bring the wine to a rolling boil, letting it reduce and intensify for about 2 minutes.

⏱ 2 min

ResultReduced wine broth

18 of 24

Tip all the cleaned mussels into the pan in one go.

Cleaned live mussels · step 2

⏱ 15s

ResultReduced wine broth and cleaned live mussels

19 of 24

Clap the lid firmly on the pan.

⏱ 10s

20 of 24

Cook over a high heat for 3 to 4 minutes, shaking the pan vigorously by its handle every 30 seconds or so, until the vast majority of the mussels have opened wide.

⏱ 4 min

ResultSteamed mussels with wine broth

21 of 24

Lift the lid away from you to avoid the steam.

⏱ 10s

22 of 24

Discard any mussels that have stubbornly remained shut after cooking.

⏱ 30s

ResultOpened mussels with wine broth

23 of 24

Spoon a generous pinch of ground black pepper over the mussels in the pan.

Ground black pepper · 1 pinch

⏱ 10s

ResultSeasoned mussels marinières

24 of 24

Scatter most of the finely chopped parsley over the mussels in the pan and toss everything together gently, keeping a little back for the bowls.

Finely chopped flat-leaf parsley · step 7

⏱ 10s

ResultParsley-scattered mussels marinièresused in step 26

Total Time23 min

#	Product	Action
1	2,000 g	Tip the mussels into the colander, scrub each shell under cold running water with a stiff brush to remove any barnacles or grit, and pull away any fibrous beards by tugging them firmly toward the hinge of the shell.⏱ 5 minResultScrubbed mussels
2	—	Tap any open mussels sharply on the side of the colander and discard any that do not close within a few seconds, as well as any with cracked or broken shells.⏱ 1 minResultCleaned live musselsused in step 18
3	6 piece	Trim the root and tip from each shallot and slip off the papery skin.⏱ 1 minResultPeeled Shallots
4	Peeled Shallotsstep 3	Finely chop the peeled shallots into small, even pieces.⏱ 1 minResultFinely chopped shallotsused in step 10
5	4 clove	Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlicused in step 12
7	20 g	Gather the parsley into a tight bunch and finely chop the leaves and tender stalks together.⏱ 45sResultFinely chopped flat-leaf parsleyused in step 24
8	60 g	Add the butter to the large deep pan.⏱ 10sResultUnsalted butter
9	—	Set the pan over a medium heat and swirl it occasionally until the butter has melted and is gently foaming.⏱ 1 min 30sResultMelted butter
10	Finely chopped shallotsstep 4	Tip the finely chopped shallots into the pan with the melted butter.⏱ 10sResultMelted butter and finely chopped shallots
11	—	Cook the shallots over a medium-low heat, stirring frequently, until they are completely soft and translucent but have taken on no colour.⏱ 4 minResultSoftened shallots
12	Finely chopped garlicstep 6	Add the finely chopped garlic to the softened shallots and stir to combine.⏱ 10sResultFinely chopped garlic and softened shallots
13	—	Stir the garlic into the shallots and cook for a further minute until fragrant but not coloured.⏱ 1 minResultFragrant shallot and garlic base
14	2 piece	Drop the bay leaves into the pan.⏱ 10sResultFragrant shallot and garlic base and bay leaf
15	4 sprig	Add the thyme sprigs to the pan.⏱ 10sResultFragrant shallot and garlic base mixture
16	300 ml	Pour the dry white wine into the pan and stir to combine with the shallot and herb base.⏱ 10sResultFragrant shallot and garlic base mixture
17	—	Raise the heat to high and bring the wine to a rolling boil, letting it reduce and intensify for about 2 minutes.⏱ 2 minResultReduced wine broth
18	Cleaned live musselsstep 2	Tip all the cleaned mussels into the pan in one go.⏱ 15sResultReduced wine broth and cleaned live mussels
19	—	Clap the lid firmly on the pan.⏱ 10s
20	—	Cook over a high heat for 3 to 4 minutes, shaking the pan vigorously by its handle every 30 seconds or so, until the vast majority of the mussels have opened wide.⏱ 4 minResultSteamed mussels with wine broth
21	—	Lift the lid away from you to avoid the steam.⏱ 10s
22	—	Discard any mussels that have stubbornly remained shut after cooking.⏱ 30sResultOpened mussels with wine broth
23	1 pinch	Spoon a generous pinch of ground black pepper over the mussels in the pan.⏱ 10sResultSeasoned mussels marinières
24	Finely chopped flat-leaf parsleystep 7	Scatter most of the finely chopped parsley over the mussels in the pan and toss everything together gently, keeping a little back for the bowls.⏱ 10sResultParsley-scattered mussels marinièresused in step 26
Total Time		23 min

Serving

Ladle the mussels and all their fragrant broth generously into 4 warmed deep soup bowls, dividing them evenly.
Scatter the reserved chopped parsley over the mussels in the bowls to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	572kcal
	50g
	22g
	10g
	27g
	5g
	2g
	1,434mg

Ingredients0/9

Tools0/9

Recipe

Moules Marinières

Steamed mussels in a white wine broth with shallots, garlic, thyme and parsley. A classic French preparation that highlights the brininess of fresh mussels.

What you’ll doYou will clean and prepare the mussels, shallots, garlic and herbs, then build a flavoured broth by softening the shallots and garlic gently in butter before adding wine and herbs. Once the broth reaches a rolling boil, you will add all the mussels, cover the pan, and cook over high heat with vigorous shaking until they open—a matter of a few minutes. You will then season, finish with parsley, and ladle into bowls.

Serves4

Total23 min

LevelMedium

Ingredients

Mussels2,000 g
Shallots6 piece
Garlic4 clove
Flat-leaf parsley20 g
Unsalted butter60 g
Bay leaf2 piece
Fresh thyme4 sprig
Dry white wine300 ml
Ground black pepper1 pinch

Tools

Pan lidChef's knifeWooden spoonLarge deep panColanderScrubbing brushBowlLadleChopping boardSoup bowl

Method

5 minColander, Scrubbing brushMussels · 2,000 g

Tap any open mussels sharply on the side of the colander and discard any that do not close within a few seconds, as well as any with cracked or broken shells.

Result · Cleaned live mussels · used in step 18

1 minColander

Trim the root and tip from each shallot and slip off the papery skin.

1 minChopping board, Chefs knifeShallots · 6 piece

Finely chop the peeled shallots into small, even pieces.

Result · Finely chopped shallots · used in step 10

1 minChopping board, Chefs knifePeeled Shallots · step 3

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves.

Result · Finely chopped garlic · used in step 12

30sChopping board, Chefs knifePeeled garlic cloves · step 5

Gather the parsley into a tight bunch and finely chop the leaves and tender stalks together.

Result · Finely chopped flat-leaf parsley · used in step 24

45sChopping board, Chefs knifeFlat-leaf parsley · 20 g

Add the butter to the large deep pan.

10sLarge deep panUnsalted butter · 60 g

Set the pan over a medium heat and swirl it occasionally until the butter has melted and is gently foaming.

1 min 30sLarge deep pan, Wooden spoon

Tip the finely chopped shallots into the pan with the melted butter.

10sLarge deep panFinely chopped shallots · step 4

Cook the shallots over a medium-low heat, stirring frequently, until they are completely soft and translucent but have taken on no colour.

4 minLarge deep pan, Wooden spoon

Add the finely chopped garlic to the softened shallots and stir to combine.

10sLarge deep panFinely chopped garlic · step 6

Stir the garlic into the shallots and cook for a further minute until fragrant but not coloured.

1 minLarge deep pan, Wooden spoon

Drop the bay leaves into the pan.

10sLarge deep panBay leaf · 2 piece

Add the thyme sprigs to the pan.

10sLarge deep panFresh thyme · 4 sprig

Pour the dry white wine into the pan and stir to combine with the shallot and herb base.

10sLarge deep panDry white wine · 300 ml

Raise the heat to high and bring the wine to a rolling boil, letting it reduce and intensify for about 2 minutes.

2 minLarge deep pan

Tip all the cleaned mussels into the pan in one go.

15sLarge deep panCleaned live mussels · step 2

Clap the lid firmly on the pan.

10sLarge deep pan, Pan lid

Cook over a high heat for 3 to 4 minutes, shaking the pan vigorously by its handle every 30 seconds or so, until the vast majority of the mussels have opened wide.

4 minLarge deep pan

Lift the lid away from you to avoid the steam.

10sLarge deep pan

Discard any mussels that have stubbornly remained shut after cooking.

30sLarge deep pan

Spoon a generous pinch of ground black pepper over the mussels in the pan.

10sLarge deep panGround black pepper · 1 pinch

Scatter most of the finely chopped parsley over the mussels in the pan and toss everything together gently, keeping a little back for the bowls.

Result · Parsley-scattered mussels marinières · used in step 26

10sLarge deep panFinely chopped flat-leaf parsley · step 7

Ladle the mussels and all their fragrant broth generously into 4 warmed deep soup bowls, dividing them evenly.

30sSoup bowl, LadleParsley-scattered mussels marinières · step 24

Scatter the reserved chopped parsley over the mussels in the bowls to finish.

Result · Moules Marinières

10sSoup bowlReserved chopped parsley · step 24

Printed 6 October 2026