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moules marinière

Moules Marinière

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.
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Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine Belgian
Servings 4 people
Calories 690 kcal

EQUIPMENT (click pictures for details)

Large cooking pot


  • 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.
    ingredients for moules marinière
  • Sweat the onions, celery and shallots with the butter for a minute in a large stock pot.
    sweating onions
  • Increase the heat and add the mussels, the garlic, the bouquet garni and the white wine with some freshly cracked white pepper.
    moules marinière
  • 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.
    moules marinière
  • Stir in the parsley and serve immediately.
    moules marinière


  • 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.

Nutrition for 1 portion

Calories: 690kcalCarbohydrates: 30gProtein: 62gFat: 20gCholesterol: 164mgSodium: 1473mgFiber: 1gSugar: 4gVitamin A: 1093IUVitamin C: 45mgCalcium: 169mgIron: 21mg
Keyword mussels, shellfish, traditional recipe
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