Belgian Moules Marinière (Printable)

Fresh mussels steamed with garlic, white wine, and herbs for a flavorful Belgian main course.

# What You'll Need:

→ 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 tbsp olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, to taste (optional)
13 - Lemon wedges, for serving

# How to Make It:

01 - Rinse and scrub mussels under cold water, discarding any broken or unopened after tapping.
02 - Heat olive oil in a large pot over medium heat; add shallots, garlic, leek, and celery and cook until softened, about 3-4 minutes.
03 - Stir in thyme and bay leaf, then pour in white wine and bring to a gentle simmer.
04 - Add cleaned mussels, cover pot tightly, increase heat to high, and steam for 5-7 minutes, shaking occasionally until mussels open; discard any remaining closed mussels.
05 - Remove from heat, stir in parsley, season with black pepper, and add salt if needed.
06 - Ladle mussels and broth into deep bowls, garnish with lemon wedges, and serve immediately.

# Expert Advice:

01 -
  • Twenty-five minutes from raw mussels to a restaurant-worthy dish that feels genuinely special.
  • The broth becomes liquid gold—salty, winey, garlicky—perfect for soaking crusty bread.
  • Mussels open like tiny gifts, each one tender and briny without any fussiness required.
02 -
  • Any unopened mussels after steaming are dead and potentially unsafe—toss them without hesitation, no guilt.
  • Oversteaming is the enemy; even an extra minute can make mussels rubbery and turn the broth from silky to grainy.
  • The key is high heat and a tight lid so the steam builds quickly and cooks the mussels fast and evenly.
03 -
  • Don't skip shaking the pot halfway through steaming—it helps the heat distribute evenly and prevents the bottom mussels from cooking faster than the top ones.
  • Save any leftover broth; it's liquid gold for soups, risotto, or simply reheating with a handful of crusty bread.
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