5/5 (2 Reviews)

Wine Steamed Mussels

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This Wine Steamed Mussels recipe, Moules à la Marinière, is a typical French way to cook mussels. Pair with wine and enjoy France at home!

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14 items mussels scrubbed & soaked
4 fluid ounces dry white vermouth 120 mililiters
4 tablespoons chopped onion(s) or green onion
3 tablespoons parsley chopped
2 bay leaf(ves)
2 ounces butter 50 grams
to taste black pepper(s)
1 tbsp parsley chopped to decorate
lemon(s) to decorate


14.1 g
25.7 g
9.1 g
15.1 g
Sat Fat
92 mg
0.9 g
489 mg
0.9 g
16 mcg
Vitamin D
59 mg
5 mg
442 mg
Tap the "+" to expand the nutrition info.

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      Have fun with a short quiz before reading the recipe!

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      Which ingredient can help get rid of sand in mussels?
      Which wine pairs well with mussels?
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      Wine steamed mussels

      Wine steamed mussels or Moules à la Marinière in French is the most typical French way of cooking mussels. The mussels are steamed open in a big pot or casserole with wine and flavorings, and it only takes about 5 minutes. You normally serve mussels with French bread, butter and chilled green or white wine.

      I started the whole process with mussels. Mine were dirty and full of sand. So…

      Mussels cooking tip

      I scrubbed and soaked the mussels in cold water with a small amount of black pepper. This is a pretty cool trick that you will find useful in cooking many different dishes because pepper takes away all the sand. Miracles!

      Making moules à la marinière

      I added wine (dry white vermouth) to a pan. Then I brought the wine to boil and added onions, parsley, bay leaf, thyme, pepper and butter. I didn’t add the mussels yet. Lastly, I boiled everything for 3 minutes to evaporate the alcohol slightly reducing its volume.

      Next, I added the mussels to the pan. I covered them and boiled on high heat. I tossed the mussels in the pan with wine with a slight up-and-down motion to cook them evenly. In about 5 minutes the shells opened and the mussels were ready.

      Finally, I served the mussels on a plate and sprinkled them with chopped parsley. Voila!

      Pair with wine

      Pair with a glass of wine for a great dinner! Portuguese vinho verde Adega do Presidente ↗ works perfectly!

      Overhead on the delicious Wine Steamed Mussels served in a big white plate

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      5/5 (2 Reviews)


      30 min

      Clean Mussels

      Start the process with mussels. If they are dirty and full of sand, scrub and soak ​the ​mussels in cold water with a small amount of black pepper. The pepper takes all ​the ​sand.

      3 min

      Time for Wine

      Place wine into a pan. Bring the wine to the boil ​and add onions, 3 tbsp of chopped parsley, bay leaf, thyme, pepper​ and​ butter. Don't add the mussels yet.​ Boil ​all​ for 3 minutes to evaporate ​​alcohol, ​slightly reducing its volume.

      5 min

      Cook Mussels

      Th​e​n, add the mussels to the pan. Cover them and boil ​on high heat. Toss them in the pan with a​ slight up​-​and​-​down motion so that the mussels are evenly cooked. In about 5 minutes the shells open and the mussels are perfect​ly done!



      Your Wine Steamed Mussels or Moules à la Marinière are ready. Serve the mussels on a plate and sprinkle them ​with the remaining 1 tbsp of chopped parsley​ - bon appétit!



      Recipe creator and contributing writer to food-related publications.

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      5/5 (2 Reviews)
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