Belgian Moules Mariniere Delight (Printable)

Fresh mussels steamed with white wine, garlic, and herbs for a flavorful Belgian main dish.

# What You’ll Need:

→ Seafood

01 - 4.4 pounds 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 tablespoons 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

# How-To Steps:

01 - Rinse and scrub mussels thoroughly under cold running water, discarding any damaged or unresponsive ones.
02 - Heat olive oil in a large pot over medium heat; add shallots, garlic, leek, and celery and sauté for 3 to 4 minutes until fragrant and softened.
03 - Incorporate thyme sprigs and bay leaf, then pour in white wine and bring mixture to a gentle simmer.
04 - Add cleaned mussels, cover pot tightly, increase heat to high, and steam for 5 to 7 minutes, shaking pot occasionally until mussels have opened; discard any unopened shells.
05 - Remove from heat, stir in chopped parsley, season with black pepper, and adjust salt if necessary.
06 - Ladle mussels and broth into deep bowls; serve immediately with lemon wedges and optional sides like crusty bread or Belgian fries.

# Expert Hints:

01 -
  • Ready in under 30 minutes, but tastes like you've been cooking all day.
  • The broth becomes liquid gold—perfect for soaking up with crusty bread or fries.
  • Mussels are naturally tender and sweet, so this dish celebrates their flavor without masking it.
02 -
  • Dead mussels can make you sick, so always discard ones that don't close when tapped raw or don't open after cooking.
  • Don't overcrowd the pot or cover it loosely—tight heat and a tight lid help them steam evenly and open quickly.
03 -
  • Buy mussels the day you plan to cook them and keep them in the coldest part of your fridge in a bowl covered loosely with a damp cloth.
  • If you're nervous about cooking mussels for the first time, remember that the ritual of it—the steam rising, the shells popping open—is as important as the final dish.
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