In Belgium we rather say Moules frites because it is tradition to eat mussels with fries!
The season for mussels is in the months with an ‘R’ but nowadays the mussel season has shifted a little and the ‘new’ mussels are already perfect to eat in summer.
Do you want it healthy? Mussels are one of the most well-rounded foods to include in your diet, high in zinc, iron and other minerals, vitamins A and B12. They are a fantastic source of protein, low in calories and low in fat.
There are different varieties besides the Marinière, but these are less popular and once you get this easy Moules Marinière recipe right, the rest will be easy!
Also read our other seafood recipes.
- 4 kg mussels
- 1 bottle dry white wine such as sauvignon
- 40 gr unsalted butter
- 100 gr chopped onion
- 60 gr chopped shallot
- 4-5 chopped garlic cloves
- 1 chopped celery stalk
- 1 bouquet garni
- 2 handfuls chopped parsley
- Scrub the mussels well under cold water and pull out the beards by gripping them and pulling towards the hinge-end of the mussel. Discard any open or broken shells.
- Sweat the onions, celery and shallots with the butter for a minute in a large stock pot.
- Increase the heat and add the mussels, the garlic, the bouquet garni and the white wine with some freshly cracked white pepper.
- Cook with a lid on for 2 minutes and start shaking the pan to move the mussels around. All are cooked when the mussels are open.
- Stir in the parsley and serve immediately.
- Do not add salt to the mussels. They will be naturally salty if they are fresh.
- Fresh mussels should look wet and smell like the ocean, salty and clean. If a funny smell appears or if many of them are open already then don’t buy them.
- The leftover mussel jus or broth can be sieved and used for other preparations such as velouté, mouclade and more.