Few dishes evoke the taste of the French coast as perfectly as Moules Marinières. This simple yet elegant recipe, featuring mussels steamed in white wine, garlic, shallots, and herbs, is a staple of seaside brasseries and bistros across France—especially in Normandy, Brittany, and along the Mediterranean coast.

Fresh, flavorful, and fast to prepare, it’s a quintessential dish that proves great food doesn’t have to be complicated.

🇫🇷 What is Moules Marinières?

Moules Marinières (pronounced mool mah-ree-nyair) means “sailor-style mussels.” It’s a rustic, aromatic dish made by steaming fresh mussels with:

Dry white wine

Shallots or onions

Garlic

Parsley

Butter

Sometimes cream for extra richness

It is often served with crusty baguette or frites (French fries) to soak up the flavorful broth. In Belgium and northern France, it’s a beloved classic during summer festivals and seafood season.

🧾 Ingredients

Serves 2:

1.5 kg fresh mussels, cleaned and debearded

2 tbsp butter

2 shallots or 1 small onion, finely chopped

2 garlic cloves, minced

1 glass (about 200 ml) dry white wine (Muscadet, Sauvignon Blanc, or Pinot Grigio)

Fresh parsley, chopped

Freshly ground black pepper

Optional: 100 ml crème fraîche or heavy cream

👩‍🍳 How to Make Moules Marinières

Step 1: Clean the Mussels

Rinse the mussels under cold water. Scrub the shells and remove any beards (fibrous threads).

Discard any mussels that are open and don’t close when tapped.

Step 2: Prepare the Base

  1. In a large pot or Dutch oven, melt the butter over medium heat.

  2. Add chopped shallots and garlic. Sauté until soft and fragrant (2–3 minutes), but not browned.

Step 3: Steam the Mussels

  1. Pour in the white wine and bring to a simmer.

  2. Add the mussels and cover the pot tightly with a lid.

  3. Steam for 5–7 minutes, shaking the pot occasionally, until all mussels have opened.

Step 4: Finish and Serve

Remove from heat. Discard any mussels that haven’t opened.

Stir in chopped parsley and, if desired, a splash of cream for a richer broth.

Serve immediately in deep bowls with crusty bread or frites.

💡 Tips for Perfect Moules Marinières

Use fresh, live mussels. They should smell like the sea—not fishy.

Never overcook mussels—they cook quickly and become tough if left too long.

Don’t salt the dish—mussels release their natural briny juice.

Add a touch of lemon zest or bay leaf for extra depth.

Keep it light with wine only, or go richer with cream.

🍟 What to Serve with Moules Marinières

Frites (French fries) – the classic pairing

Baguette slices – to mop up the delicious broth

Chilled white wine – like Muscadet, Picpoul de Pinet, or Sauvignon Blanc

Green salad – with a vinaigrette to balance the richness

🏖️ A Taste of the French Coast

Moules Marinières brings the freshness of the sea and the charm of the French bistro straight to your kitchen. Whether you’re preparing it for a quick weeknight dinner or a summer dinner party, this dish is light, luxurious, and deeply satisfying.

It’s proof that with a few good ingredients, you can create something truly special.

Bon appétit! 🦪🥖🍷