Moules Marinieres Belgian Mussels
Delight in the flavors of the sea with this classic Moules Marinières Belgian Mussels recipe—a true showstopper of Belgian cuisine. Tender, succulent mussels are steamed to perfection in a fragrant medley of dry white wine, shallots, garlic, and herbs, then finished with a touch of rich, velvety cream. This one-pot dish is as easy as it is elegant, with a quick 15-minute prep time, making it perfect for weeknight dinners or sophisticated entertaining. Elevate the experience by serving these steamed mussels with crusty bread to soak up the luscious broth or pair them with crispy Belgian fries for an authentic feast. Whether you’re a seafood lover or a culinary adventurer, this restaurant-quality recipe brings the charm of coastal Europe straight to your table.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 0.5 cup heavy cream
- 3 tablespoons fresh parsley, chopped
- 2 sprigs fresh thyme
- 1 piece bay leaf
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges
- 1 loaf crusty bread (optional, for serving)
Instructions
Clean the mussels thoroughly under cold running water. Remove any beards (small threads sticking out) and discard any open mussels that do not close when tapped. Set aside.
In a large, deep pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is fully melted and bubbling.
Add the shallots and garlic to the pot. Sauté for 2-3 minutes until softened and fragrant, but not browned.
Stir in the white wine, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to combine for 3-4 minutes.
Add the cleaned mussels to the pot, cover with a tight-fitting lid, and increase the heat to medium-high. Steam the mussels for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed after cooking.
Reduce the heat to low and stir in the heavy cream and chopped parsley. Mix gently to coat the mussels in the creamy broth.
Taste the broth and adjust the seasoning with more salt or pepper if needed.
Serve the mussels immediately in deep bowls, ladling the broth over them. Garnish with lemon wedges and additional parsley, if desired.
Accompany with crusty bread for dipping or serve alongside classic Belgian fries.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 301.2 g | 110% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.6 g | ||
| Protein | 255.8 g | 512% | |
| Vitamin D | 17.6 mcg | 88% | |
| Calcium | 649 mg | 50% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 4729 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
