Belgian Mussels with White Wine (Moules Marinières)
Belgium's national dish: plump mussels steamed open in white wine, butter, garlic, and shallots. Served with crispy fries and crusty bread for the broth.
Ingredients
- 4 lbs fresh mussels, scrubbed and debearded
- 4 tbsp butter
- 3 shallots, finely diced
- 6 cloves garlic, minced
- 1.5 cups dry white wine
- 1/2 cup chopped parsley
- Salt, pepper
- Belgian fries and crusty bread for serving
Instructions
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1
Discard any mussels that are open and won't close when tapped, or have broken shells.
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2
Melt butter in a large pot. Sauté shallots and garlic until soft, 3 minutes.
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3
Add white wine, bring to a boil. Add all the mussels and cover.
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4
Steam for 5-7 minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.
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5
Toss with parsley and a generous grind of pepper. Serve in bowls with the broth, alongside hot fries and bread for dipping.
