Classic French Mussels in White Wine Broth

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A beloved bistro classic from the French Atlantic coast, Moules Marinières features plump mussels gently steamed in a fragrant broth of dry white wine, shallots, garlic, and butter. Traditionally served with crisp frites or a crusty baguette to soak up every drop of the savory, briny liquid.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 7 gCarbs
• 0 gFiber
• 1 gSugar
• 38 gProtein
• 720 mgSodium
• 750 mgPotassium
• 90 mgCalcium
• 11 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Mussels

• 4 lb (1.8 kg) fresh mussels, scrubbed and debearded
• 1 1/2 cups dry white wine (such as Muscadet or Sauvignon Blanc)
• 1/2 cup low-sodium fish stock or water (optional, if more broth is desired)

For the Aromatics

• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 2 large shallots, finely diced (about 1 cup)
• 4 garlic cloves, thinly sliced
• 1 bay leaf
• 3 sprigs fresh thyme (or 1/2 tsp dried)
• 1/2 tsp freshly ground black pepper

For Finishing and Serving

• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges, for serving
• Crusty baguette or french fries, to serve

Directions

1. Prepare the mussels: Place them in a large bowl of cold water. Scrub the shells, pull off the fibrous beards, and tap any open mussels on the counter — discard any that do not close or that have cracked shells. Drain well.
2. In a large, wide pot or Dutch oven, heat 2 tablespoons of the butter with the olive oil over medium heat. Add the shallots and cook, stirring, for 3 to 4 minutes until softened and translucent, then add the garlic and cook for 30 seconds more until fragrant.
3. Pour in the white wine and add the bay leaf, thyme, and black pepper. Bring to a gentle boil and let simmer for 2 minutes to reduce slightly and concentrate the flavors.
4. Add all the mussels to the pot in a single layer, cover tightly with a lid, and cook over medium-high heat for 4 to 6 minutes, shaking the pot once halfway through, until the mussels have opened.
5. Remove the lid and discard any mussels that remain tightly closed. Stir in the remaining 1 tablespoon of butter and most of the chopped parsley, swirling the pot until the butter melts into the broth.
6. Taste the broth and add a pinch of salt only if needed (mussels and fish stock are naturally salty). Ladle the mussels and broth into four wide, shallow bowls, sprinkle with the remaining parsley, and serve immediately with lemon wedges and plenty of crusty bread or frites for dipping.
7. Pair with the rest of the same dry white wine used in cooking, and serve as a main course with a simple green salad on the side.

Cook’s Notes

• Buy mussels the day you plan to cook them. They should smell fresh and briny like the sea; if they smell overly fishy or ammonia-like, do not use them.
• Always discard any mussels that stay closed after cooking, as well as any with cracked or broken shells before cooking — this is essential for food safety.
• Traditional accompaniments are French fries (moules-frites) in Belgium and northern France, or a thick slice of grilled baguette to mop up the broth in the Loire and Brittany.
• For a creamier version à la Crème, stir in 1/2 cup of heavy cream along with the final tablespoon of butter at the end of cooking.
• Use a wide pot rather than a deep one: spreading the mussels in a single layer helps them cook evenly and open at the same time.

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