Mussels in White Wine Sauce (Moules Marinières)

Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.

Mussels in White Wine Sauce (Moules Marinières)

Course: Appetizer, Main Course

Cuisine: French

Diet: Gluten Free

Keyword: Easy mussels in white wine sauce

Prep Time: 30

Cook Time: 7

Total Time: 37

Servings:

Calories: 408kcal

Mussels in a white wine sauce, or Moules Marinières, is an easy recipe to prepare at home – and so much more affordable. Only 6 ingredients, and they cook in less than 10 minutes!

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US Customary - Metric

Equipment

Ingredients

4 lbs Mussels fresh, in the shell
2 shallots thinly sliced
4 tablespoon butter divided
2 cups dry white wine
fresh flat-leaf parsley roughly chopped
kosher salt to taste
lemon wedges for serving

Instructions

Soak mussels in cool water for about 20 minutes to remove sand and grit. Drain water.
Under running water, wash each mussel and gently scrub with a nylon brush, removing debris, barnacles, etc. Pull out any beards.
Make sure all mussels are completely closed. If any are slightly open, tap them with your fingernail or against the side of the sink. If they close up, they are good to go. If they remain open, they are dead - discard them.
Place stock pot or wide skillet over medium heat. Add 2 tablespoon butter to the pot. Once melted, add shallots and sauté until soft and just beginning to brown.
Add white wine to the pan and bring to a boil. Reduce heat to medium, add a pinch of salt, then add all mussels. Cover the pot and allow to steam for 5 minutes, shaking the pan occasionally.
Check after 5 minutes to see if all mussels are open. If not, return lid to the pot and steam for 2 more minutes.
Remove lid, add 2 tablespoon butter, swirl and stir. Remove any mussels that have not opened. DO NOT EAT A MUSSEL THAT DIDN'T OPEN!! Transfer mussels to serving bowls, spoon sauce over them, top with chopped parsley. Serve with crusty bread.

Notes

DO NOT EAT MUSSELS THAT DON'T OPEN!! Discard any mussels that are unopened after cooking. I apply this rule to mussels that are only slightly open as well. The shells should be very open so the mussel is easy to remove.
I used my Lodge cast iron enameled casserole pan to make these mussels, but you could also use a large Dutch oven or a deep skillet with a lid.
Be sure to read the post above for more tips and FAQS about buying, storing, cleaning and cooking mussels.

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