Name: Moules marinière
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings

A classic French pot of tender mussels steamed in white wine with shallots, garlic, and herbs—light, fragrant, and ready in minutes.

Serves: 3

Dinner

Fish

Prep: 15

Cook: 10

30 Minutes or Less

One-Pot

Stovetop

Cuisine: French

Skill level:

N/A

1028 kcalCalories

46 gCarbs

45 gNet Carbs

120 gProteins

31 gFats

2 gFibers

Instructions

Ingredients

Clean the mussels: Rinse under cold water, scrub shells, and remove beards. Discard any with cracked shells or those that remain open after a firm tap.
Mussels: 1500 g
Melt butter in a large pot over medium heat. Add shallots, garlic, thyme, bay leaf, and black pepper. Cook gently until the shallots are soft and translucent, 3–4 minutes; do not brown.
Thyme: 2
Butter: 30 g
Garlic: 3 cloves
Shallots: 2 shallots
Bay Leaves: 1 leaf
Black Pepper: 0.5 tsp
Pour in the white wine and bring to a rapid boil.
White Wine: 250 ml
Add the mussels, cover, and cook, shaking the pot occasionally, until all mussels open, 4–5 minutes. Remove from heat, stir in chopped parsley, and finish with a squeeze of lemon. Taste and season with a pinch of salt if needed. Serve immediately with the cooking broth.
Lemon: 1 lemon
Parsley: 10 g
Salt: 1 pinch