Belgian Moules Marinière Dish (Printable)

Steamed mussels in aromatic white wine, garlic, and herbs, highlighting Belgian culinary tradition.

# What You'll Need:

→ Seafood

01 - 4.4 lbs fresh live mussels, scrubbed and debearded

→ Vegetables & Aromatics

02 - 2 medium shallots, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small leek, white part only, finely sliced
05 - 2 stalks celery, finely chopped
06 - 1 small bunch flat-leaf parsley, chopped
07 - 2 sprigs fresh thyme
08 - 1 bay leaf

→ Liquids

09 - 1 1/4 cups dry white wine
10 - 2 tbsp olive oil

→ Seasonings

11 - Freshly ground black pepper, to taste
12 - Sea salt, to taste (optional; mussels are naturally salty)
13 - Lemon wedges, to serve

# Cooking Steps:

01 - Rinse and scrub the mussels under cold running water, discarding any broken or those that do not close when tapped.
02 - Heat olive oil over medium heat in a large pot or Dutch oven. Add shallots, garlic, leek, and celery; sauté for 3 to 4 minutes until softened and fragrant.
03 - Add thyme and bay leaf, then pour in white wine and bring to a gentle simmer.
04 - Add cleaned mussels, cover with lid, and increase heat to high. Steam for 5 to 7 minutes, shaking the pot occasionally, until mussels open; discard any unopened.
05 - Remove from heat, stir in chopped parsley, season with black pepper, and adjust salt if necessary. Serve immediately with broth and lemon wedges.

# Expert Tips:

01 -
  • It tastes like you've spent hours in a Belgian bistro, but actually takes 25 minutes start to finish.
  • The broth is so good you'll find yourself tearing up bread to soak every last drop.
  • Mussels are sustainable seafood and naturally packed with protein, so you feel good eating them.
02 -
  • Never force a mussel open or cook one that stays shut—closed shells mean they were already dead before cooking, and open shells after cooking mean they died during cooking, both of which are food safety red flags.
  • A tight-fitting lid is essential; if steam escapes, the mussels take longer to cook and can become rubbery.
03 -
  • If you have leftover broth (which is rare), save it and freeze it—it's liquid gold for seafood pasta or risotto.
  • Cooking the aromatics slowly before adding the wine means they meld into the broth rather than tasting sharp or raw.
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