Belgian Moules Marinière Classic (Printable)

Steamed mussels with white wine, garlic, and fresh herbs offering a savory Belgian coastal flavor.

# 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; mussels are naturally salty)
13 - Lemon wedges, to serve

# Directions:

01 - Rinse and scrub the mussels under cold running water, discarding any broken or unresponsive to tapping.
02 - Heat olive oil in a large pot over medium heat. Add shallots, garlic, leek, and celery; cook 3-4 minutes until softened and aromatic.
03 - Stir in thyme and bay leaf, then pour in white wine. Bring to a gentle simmer.
04 - Add mussels to the pot, cover tightly, and increase heat to high. Steam 5-7 minutes, shaking occasionally, until shellfish open; discard any unopened mussels.
05 - Remove from heat. Stir in parsley, season with black pepper, and adjust salt if desired.
06 - Transfer to deep bowls, ladle broth generously, serve with lemon wedges on the side.

# Expert Tips:

01 -
  • It's ready in 25 minutes but tastes like you've been simmering something all afternoon.
  • The broth is so good you'll find yourself soaking crusty bread in it, then wondering where your manners went.
  • It feels elegant enough for guests but casual enough for a Tuesday night when you need something that feels like a hug.
02 -
  • Any mussel that doesn't open after steaming is dead inside and could make you sick—toss it without hesitation or guilt.
  • The biggest mistake is oversalting before tasting; the broth concentrates as mussels release their liquid, so patience with seasoning is everything.
  • If you use old mussels or ones kept in warm water, they'll taste gritty and sandy no matter what—freshness is non-negotiable here.
03 -
  • Don't crowd the pot; if you're cooking for more than 4 people, work in batches rather than stuffing them all in—they need room to open properly.
  • Use a pot with a tight-fitting lid so the steam stays trapped and does its work; a loose cover means watery, weak results.
  • Taste the broth before serving and add a squeeze of fresh lemon if it tastes flat—acid is the friend of any seafood dish.
Return