Mussels in white wine, also known as moules marinière, is a classic French dish that is still hugely popular as a starter or main course.
Simply cooked, with the flavours of garlic and white wine, mussels are delicious and delicately flavoured.
If you've never prepared them before you will find lots of tips - it really is so easy!
Bon appétit!

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What are the ingredients?
Depending on where you buy your mussels you will likely buy them in a net, partly prepared or just by weight. I always allow about 300g/11oz for a a starter and 500g/18oz for a main course.
For the cooking broth you will need shallots, garlic, water, white wine, fresh parsley and butter.
How to prepare mussels for cooking
It's really important to prepare any shellfish properly just by following these simple rules. Clams should be prepared in the same way.
- Fill a bowl with cold water and tip in the mussels.
- Check each mussel inturn by removing any stringy, beardy bits.
- Check each one for cracks or missing shell and discard.
- Discard any that are open and will not shut when you tap the shell.
- Discard any that float in the water.
- After cooking, advise your guests not to eat any that have not opened.
How to make mussels in white wine or moules marinière
If you are cooking for four people you are going to need a large saucepan. I have a big stockpot that I always use for mussels.
Begin by heating the butter until melted and then adding finely chopped shallots for a few minutes until softened. Add the garlic and continue to fry for a further minute.
Add the wine, water and chopped parsley then tip in the prepared mussels. Put the lid on the pan over a medium heat. After a few minutes of steaming in the liquid they will start to open.
Use a big slotted spoon to stir the mussels so that they cook evenly for a further few minutes until all the shells have opened.
Serve in big bowls with plenty of the juices and with extra parsley scattered over the top.
Recipe FAQs
In France many restaurants offer this as a lunchtime meal of moules frites, which is a big steaming saucepan of mussels and a pile of chips!
The broth is delicious so plenty of crusty bread is great for moppingm up all the delicious juices.
Of course, mussels are naturally low in fat so to be really healthy just serve them alongside some steamed veggies or a green salad.
Often cream is added to the sauce after cooking. I also like to fry up some little cubes of chorizo with the shallots. It is often served in this way in the Basque region of France, on the border with Spain, where the cuisine is influenced by both cultures.
Instead of chorizo fry some chopped bacon instead.
You could also throw in some samphire at the end of cooking for great colour.
Top Tips
- I like to bring the steaming pot to the table and let everyone help themselves. It's much more impressive and they stay nice and warm.
- You can serve them simply with bread or be really good and just have a salad.
- Rather than messing about with a fork simply use a mussel as your tool to pinch the mussels from the shells.
- You probably won't have any leftovers but sometimes I keep a few cooked ones back and pop them in the freezer, still in their shells. I find it's great to throw them into a paella or pasta dish last minute. Be sure to use any frozen ones within a month.
The sweetness of the mussels and the saltiness of the sea water from the mussels is a great combination. Don't forget the bread for soaking up all the delicious juices!
More shellfish recipes to try
📋 Recipe
Mussels in White Wine
Ingredients
- 2 kg mussels washed and checked
- 2 finely chopped shallots or 1 onion
- 2 cloves crushed garlic
- 150 ml white wine Muscadet or other dry white wine
- 150 ml water
- 2 tablespoon parsley chopped
- 1 tablespoon butter
Instructions
- Heat the butter in a large saucepan and add the shallots.
- Fry gently until they soften and add the garlic for 1 minute.
- Tip in the wine and water, half of the parsley and mussels.
- Pop on the lid and the mussels should start to open within a few minutes.
- Give them a stir round to make sure the ones at the top are cooked or shake the pan.
- Sprinkle with more herbs and serve.
Notes
- Fill a bowl with cold water and tip in the mussels.
- Check each mussel inturn by removing any stringy, beardy bits.
- Check each one for cracks or missing shell and discard.
- Discard any that are open and will not shut when you tap the shell.
- Discard any that float in the water.
- After cooking, advise your guests not to eat any that have not opened.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More seafood recipes
This recipes was originally posted the 6th August 2015.
Natalie
I love mussels in white wine. It's a very traditional dish in my home country Croatia. I will give your recipe a try. Sounds very delicious.
Sue
This looks so lovely - I think I know what I'm making for Valentine's Day!
Gina
I seldom make mussels at home but this recipe reminded me how easy it truly is! Delicious and simple, can't beat that!
Caitlyn Erhardt
Sounds like a wonderful classic dish I can't wait to try and make myself at home! Looks so good, thank you.
Danielle Wolter
What a classic dish! I just love mussels like this but haven't really made them at home. Can't wait to try this!
Jess
I've always been a little nervous to make mussels but your step-by-step directions make it so easy!
Jacqueline Meldrum
All the information you could possibly need for cooking mussels successfully.
Kacie Morgan
I adore mussels in white wine sauce. I haven't had them for ages though; I normally order them in restaurants and I haven't cooked them at home before. I might have to give your recipe a go.
helen
I've never cooked mussels but you make it look and sound so easy! Great recipe!
Dannii
My family are from Belgium, so I grew up eating this. You have made me want to cook this tonight 🙂