Belgian Moules Marinière Dish (Printable Version)

Fresh mussels gently steamed with white wine, garlic, herbs, creating a briny and savory Belgian classic.

# What You 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 running water, discarding any that are broken or do not close when tapped.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery; sauté 3–4 minutes until softened and fragrant.
03 - Stir in thyme and bay leaf. Pour in dry white wine and bring to a gentle simmer.
04 - Add cleaned mussels, cover tightly, increase heat to high, and steam 5–7 minutes, shaking pot occasionally until mussels open. Discard any unopened mussels.
05 - Remove from heat, stir in chopped parsley, season with black pepper, and add salt if needed. Serve immediately with lemon wedges and ample broth.

# Expert Advice:

01 -
  • Mussels cook in minutes, transforming the most humble pot into something restaurant-worthy without the stress.
  • The aromatic broth is addictive enough to drink straight from the bowl, and nobody will judge you for it.
  • It's naturally dairy-free and elegant, making it perfect for impressing guests or rewarding yourself on a quiet weeknight.
02 -
  • Never add salt before you taste the broth at the end—mussels themselves release minerals that can make the dish overly salty if you're not careful.
  • If a mussel doesn't open after steaming, it was dead before cooking and shouldn't be eaten, no matter how much you paid for it or how sad it makes you.
  • The pot's lid must be tight and the heat must be high once mussels go in, or they'll take forever to open and may dry out or become rubbery.
03 -
  • Buy your mussels the day you plan to cook them, and store them loosely covered in the coldest part of your fridge—they're alive and need to breathe.
  • Don't overcrowd the pot; if you're doubling the recipe, work in batches or use a second pot so the mussels have room to open properly.
  • Save the leftover broth for seafood soup or as a poaching liquid for fish the next day—it's too flavorful to waste down the drain.
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