Belgian Moules Marinière Dish (Printable Version)

Fresh mussels gently steamed with white wine, garlic, herbs for a savory Belgian main course.

# What You'll Need:

→ Seafood

01 - 4.4 pounds 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 tablespoons olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, to taste (optional)
13 - Lemon wedges, for serving

# Directions:

01 - Rinse and scrub the 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 for 3 to 4 minutes until softened and fragrant.
03 - Stir in thyme and bay leaf. Pour in white wine and bring to a gentle simmer.
04 - Add cleaned mussels to the pot. Cover tightly and increase heat to high. Steam for 5 to 7 minutes, shaking the pot occasionally, until mussels have opened. 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 broth.

# Additional Tips::

01 -
  • Mussels transform into something almost luxurious in just 25 minutes, making you look like you've spent hours in the kitchen.
  • That briny, aromatic broth becomes liquid gold for soaking bread or sipping straight from a spoon.
  • It's naturally light yet deeply satisfying, the kind of dish that feels special without demanding complicated technique.
02 -
  • Overcrowding the pot means uneven cooking and some mussels staying stubbornly closed; work in batches if your pot feels too full.
  • Adding butter at the end—just 2 tablespoons—transforms the broth from bright to creamy, but only if you want that richness.
  • Opened mussels are done; unopened ones won't open and should be discarded without guilt.
03 -
  • Buy mussels the same day you plan to cook them; they lose moisture and flavor sitting in the fridge.
  • A high, controlled heat for steaming ensures they all open at the same time rather than some overcooking while others linger.
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