30 min

Moules Marinières

Name: Moules Marinières
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 2.00 kg Bouchot Mussels; 40.00 g Charentes-Poitou Butter PDO; 50.00 cl Muscadet PDO; x 2.00 Traditional Shallots; x 1.00 Lemon peel; 1.00 cc Fennel seeds; 1.00 small bunch Fresh Parsley; x 2.00 Bay Leaves; Fresh Thyme

Moules marinières is a classic French mussels recipe cooked in white wine, shallots and herbs. Discover how to prepare this iconic seafood dish at home in just minutes for a true taste of the French seaside.

A cornerstone of French coastal cuisine, moules marinières highlights the beauty of simple, high-quality ingredients. Fresh mussels are gently steamed in dry white wine with French shallots and parsley, creating a delicate, aromatic broth that perfectly complements their natural briny flavour. The name moules marinières literally means “sailor-style mussels” in French, a nod to this traditional way of cooking mussels with wine and aromatics along the coast. Quick to prepare and full of character, this French mussels recipe is a go-to for easy yet refined seafood cooking.

In northern France, moules marinières are famously served as moules-frites, a beloved bistro classic pairing steaming pots of mussels with crispy French fries. This convivial dish is synonymous with seaside dining and gatherings, where sharing a large pot of mussels becomes a true social experience.

For the best results, make sure to choose moules de bouchot, French mussels grown on wooden stakes along the Atlantic coast. Renowned for their small size, tender texture and subtly sweet flavour, these sustainably farmed mussels elevate this traditional dish and reflect the excellence of French seafood production.

Preparation time

20 min

Ingredients For

Seafood

Bouchot Mussels

2 kg See the article
Charentes-Poitou Butter PDO

40 g See the article
Muscadet PDO

50 cl See the article
Traditional Shallots

x 2 See the article
Lemon peel x 1
Fennel seeds 1 cc
Fresh Parsley 1 small bunch
Bay Leaves x 2
Fresh Thyme

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Preparation

Scrub and rinse the mussels carefully, discarding any that are open or have broken shells. Finely slice the shallots.

Gently crush the fennel seeds with a pestle and mortar.

Add the mussels, shallots, thyme, parsley, bay, crushed fennel seeds, lemon peel and white wine to a large cooking pot. Cover and cook on a high heat for 6 minutes. Give the pot a good shake from time to time, keeping the lid closed, to thoroughly mix the contents.

Once the mussels have all opened, add the butter and cook for 2 more minutes on a gentle heat. Mix well and serve in soup plates with the juice. Enjoy!