Moules Mariniere

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Today, let’s head over to the coast of France for a dish that’s been winning hearts and filling bellies for centuries: Moules Mariniere. This recipe is a personal favourite of mine when I want something quick, elegant, and packed with flavour. And best of all? It’s done in less than 30 minutes start to finish.

What Is Moules Marinière?

This dish originates from the northern coast of France, particularly Normandy and Brittany — regions known for their rich seafood traditions. "Marinière" refers to the style of preparation: mussels cooked quickly in white wine, garlic, shallots, parsley, and butter. That's it.

You might have seen variations with cream (which is lovely too), but the original is dairy-light, wine-forward, and intensely aromatic. It’s often served with crusty bread or French fries (yes, moules-frites!) and a glass of the same dry white wine used in the cooking.

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What Is Moules Marinière?
Ingredients
Step by step photos
Cleaning Mussels – Don’t Skip This Part
Equipment
Storage for moules mariniere
Serving Suggestions
Top Tip
FAQ
Related
Recipe
Recipe

Ingredients

Moules mariniere is a simple dish. There aren’t a lot of ingredients but they all work amazingly well together. Get them prepared before you start cooking.

Live mussels
Unsalted butter
Light olive oil
Shallots
Garlic cloves
Dry white wine
Double cream
Dried chilli flakes (optional)
Salt and pepper to taste
Flat leaf parsley
Chives

See recipe card for quantities.

Step by step photos

As you will clearly see from the step by step photos below, Moules mariniere could not be easier to make. This is pure comfort food that you can whip up in about 30 minutes.

Washing and debearding the mussels under water.

Step 1: Wash and debeard the mussels under water. Discard any mussels that don't close completely during this process.

Frying off the shallots in the oil and better.

Step 2: Heat the oil and butter over a medium heat and then stir in the shallots. Fry the shallots for about 5 minutes or until soft and translucent.

Adding the garlic to the shallots in the pot.

Step 3: Stir in the garlic and let it soften in the butter and oil for about a minute.

Adding the wine to the pot and bringing it to a simmer.

Step 4: Pour in the wine and add the herbs de Provences and bring it to a rolling simmer.

Adding the mussels to the pot and stirring them into the shallots and garlic.

Step 5: Add the mussels to the pot and stir well to coat with the shallots, garlic and herbs.

Covering the pot to let the mussels steam for 3 to 5 minutes or until they open.

Step 6: Cover the pot and let them mussels steam until they open. It will take about 3 to 5 minutes. Discard any mussels that don't open.

Adding the cream, parsley and dried chili flakes to the mussels.

Step 7: Add the cream, chopped parsley and dried chili flakes and stir well to combine. Continue cooking until the sauce is hot. About two minutes.

Heating the creamy sauce in the pot with the mussels.

Step 8: When the sauce is hot, season with salt and pepper to taste. You probably won't need to add salt.

Cleaning Mussels – Don’t Skip This Part

Before you cook, you’ll need to prep the mussels. This is your mise en place moment — just like prepping for curry night.

Rinse the mussels under cold water.
Scrub the shells with a stiff brush to remove sand or barnacles.
Debeard them — that’s the stringy bit sticking out of some shells. Tug it towards the hinge of the shell and discard.
Check for freshness: Discard any mussels with broken shells or any that don’t close when tapped firmly.

Do all this and you’re good to go. It sounds fiddly, but it only takes 10 minutes, and it’s absolutely worth it for a clean, tasty result.

Equipment

A large pot with a lid: You will need a good pot with a tight fitting lid to cook the mussels.

A colander: For washing a de-bearding the mussels.

Storage for moules mariniere

Cool Quickly: Let the mussels cool to room temperature as quickly as possible — ideally within an hour of cooking.

Remove from Shells: For best results, remove the mussels from their shells before storing. This helps prevent overcooking when reheating and makes them easier to use.

Store in Airtight Container: Transfer the mussels and broth into an airtight container.

Refrigerate Immediately: Place the container in the fridge and use within 1–2 days.

Serving Suggestions

Traditionally, Moules Marinière is served with fries or baguette. Personally, I love dunking crusty sourdough into the broth — it soaks up every last drop of that garlicky, winey goodness. If you’re feeling extra, whip up a quick aioli on the side or serve with a lemon mayo for dipping.

And yes, don’t forget the wine. Serve it chilled and dry. This dish was made for sipping between bites.

Top Tip

When adding the white wine, be sure it is a good one. If you wouldn't drink it, don't add it!

FAQ

How do you clean the mussels?

Scrub the shells under cold running water to remove dirt and seaweed. Remove the "beard" (the fibrous tuft sticking out) by pulling it toward the hinge of the shell. Discard any mussels that are cracked or remain open after a gentle tap as they may be dead and unsafe to eat.

Do you need to soak mussels before cooking?

Not usually. Unlike clams, it's not necessary if the mussels are farmed (as most are), since they contain very little grit. However, if you're using wild mussels, you can soak them in cold salted water for 20 minutes to help expel sand and grit.

Which type of white wine is best to use in moules mariniere?

A dry white wine such as Sauvignon Blanc, Muscadet, or Pinot Grigio works best. Avoid sweet wines or heavily oaked varieties, which can overpower the delicate flavour of the mussels.

How long should you cook mussels?

Mussels only need 3–5 minutes to cook once the pot is covered and heated. They are done when they have opened fully. Discard any mussels that remain closed after cooking.

Can you make moules mariniere in advance?

It's best served immediately after cooking. Mussels can become rubbery if reheated. You can prep all your ingredients ahead of time, but cook the mussels just before serving for the freshest taste and texture.

If you like this Moules mariniere, try some of these French favorites too.

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