Moules marinières
Moules cuites à la vapeur au vin blanc, échalotes, ail, beurre et persil, avec du pain ou des frites.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Clean the mussels
Rinse the mussels in plenty of cold water. Pull off the stringy beards and scrape off any barnacles with a knife. Discard any with broken shells, and any open ones that stay open when tapped on the counter.
- 2 kg mussels
✅ C'est prêt quand : shells are clean and only tightly closed, undamaged mussels remain
Soften the shallots
Melt the butter in a large pot with a tight-fitting lid over medium heat. Add the shallots and garlic and cook, stirring, for about 2 minutes.
- 30 g butter
- 2 shallots
- 2 garlic cloves
✅ C'est prêt quand : shallots are soft and translucent, not browned
Add the wine and herbs
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Steam the mussels
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Serve
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Clean the mussels
Rinse the mussels in plenty of cold water. Pull off the stringy beards and scrape off any barnacles with a knife. Discard any with broken shells, and any open ones that stay open when tapped on the counter.
- 2 kg mussels
✅ C'est prêt quand : shells are clean and only tightly closed, undamaged mussels remain
Soften the shallots
Melt the butter in a large pot with a tight-fitting lid over medium heat. Add the shallots and garlic and cook, stirring, for about 2 minutes.
- 30 g butter
- 2 shallots
- 2 garlic cloves
✅ C'est prêt quand : shallots are soft and translucent, not browned
Add the wine and herbs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam the mussels
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
'Marinière' means 'in the sailor's style': a quick way to cook freshly caught shellfish on board or at the harbour, with whatever wine and herbs were at hand.
France's Atlantic coast is famous for mussels grown on bouchots, tall wooden posts planted in the tidal mudflats. In the north of France and Belgium, a big pot of moules with a cone of fries, moules-frites, is practically a national dish.
⭐ Why It's Famous
Ready in 10 minutes, it is one of the easiest and most impressive seafood dishes you can make, and the wine-and-butter juices are irresistible.
💡 Fun Fact
According to local legend, an Irish sailor shipwrecked near La Rochelle in 1235 invented bouchot mussel farming when he noticed mussels growing on the posts of his bird-catching nets.
Atlantic coast (Charente-Maritime, Brittany and Normandy)
46.28°N, -1.17°W
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