Belgian Moules Marinière Classic (Printable Version)

Steamed mussels infused with white wine, garlic, herbs for a savory Belgian dish bursting with flavor.

# 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, to serve

# How to Make It:

01 - Rinse and scrub the mussels under cold running water, discarding any broken or unresponsive ones when tapped.
02 - Heat olive oil over medium heat in a large pot or Dutch oven. Add shallots, garlic, leek, and celery; cook for 3 to 4 minutes until softened and aromatic.
03 - Incorporate thyme and bay leaf, then pour in the white wine. Bring the mixture to a gentle simmer.
04 - Add the cleaned mussels to the pot, cover tightly, and raise heat to high. Steam for 5 to 7 minutes, shaking occasionally, until mussels open; discard any unopened ones.
05 - Remove pot from heat, stir in chopped parsley, and season with black pepper. Adjust salt if necessary.
06 - Ladle mussels and broth into deep bowls, garnish with lemon wedges, and serve immediately alongside crusty bread or Belgian fries if desired.

# Expert Tips:

01 -
  • It's ready in 25 minutes, yet tastes like you've been cooking all day.
  • The aromatic broth is so good you'll find yourself soaking bread in every last drop.
  • Fresh, seasonal, and naturally impressive without requiring any special skills.
02 -
  • Mussels must be alive when you cook them and should open during cooking; discard any that stubbornly stay closed—they're not safe to eat.
  • Don't skip tasting the broth at the end; it guides you on seasoning better than any recipe instruction ever could.
  • The moment you cover that pot is when all the magic happens; resist the urge to peek constantly, as steam escaping means slower cooking.
03 -
  • If you want a richer broth, whisk in a knob of cold butter at the very end; it adds a silky texture that feels luxurious.
  • Any unopened mussels should be discarded, never forced—this is a safety rule that never bends.
  • Make extra broth on purpose; it freezes beautifully and becomes a treasure for seafood soups and risottos later.
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