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French · Dinner

Moules Mariniere

Non-vegEasy

Diet: Non-veg

Moules Mariniere is a French dish. Buy live mussels and check shells before cooking.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Moules Mariniere.
Representative photograph of Moules Mariniere. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Mussels

Broth

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Clean · About 8 min

  1. Scrub and debeard 1500 g live mussels. Discard cracked shells and open mussels that do not close when tapped.

Broth · About 4 min

  1. Soften shallots and garlic in butter from 40 g butter, 100 g shallots, chopped, 15 g garlic, chopped, 250 ml dry white wine for 4 minutes; add wine and boil 2 minutes.

Steam · About 7 min

  1. Add mussels, cover and steam 5–7 minutes, shaking the pot, until shells open. Discard unopened shells; add 25 g parsley, chopped.

    Check: The mussels open and their flesh is opaque and firm. Discard any that remain closed after cooking.

Tips

  • Buy live mussels and check shells before cooking.
  • Judge Moules Mariniere by the texture and doneness signs in its steps. Your pan and heat affect how long Moules Mariniere takes to cook.

Substitutions

  • Use seafood stock instead of wine.

Storage

  • Get perishable Moules Mariniere into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Moules Mariniere within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Moules Mariniere to 74°C / 165°F, stirring or turning it for even heating. When Moules Mariniere is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Moules Mariniere includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Moules Mariniere becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Moules Mariniere one day ahead. For Moules Mariniere, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Moules Mariniere on the day of serving.

FAQ

What matters most when making Moules Mariniere?

Buy live mussels and check shells before cooking.

What can I substitute in Moules Mariniere?

Use seafood stock instead of wine.

Can I prepare Moules Mariniere ahead?

Prepare the measured ingredients for Moules Mariniere one day ahead. For Moules Mariniere, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Moules Mariniere on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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