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Moules Marinière
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5 from 4 votes

Moules Marinière

Elegant and quick & easy to make, this classic Moules Marinière recipe is so tasty! It can be served as an appetizer or a main course.
Prep Time12 minutes
Cook Time15 minutes
Passive Time0 minutes
Total Time27 minutes
Servings: 2
Author: Francine Lizotte
Course: Appetizers, Main Course
Cuisine: Belgian, International
Keyword Elegant Cuisine, Fish & Seafood, Gluten Free, Light Meal, Low Sodium/No Sodium, One Pot Meals, Quick & Easy, Valentine's Day

Ingredients

  • 2 tbsp. butter
  • 1/2 cup shallots, finely chopped
  • 2 small cloves garlic, pressed
  • 2 tsp. lemon zest
  • 1 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 lbs. mussels, scrubbed, debearded and rinsed
  • 2 tbsp. fresh parsley, chopped tips & tricks
  • 1/2 cup 35% heavy cream
  • 4 medium lemon wedges, for garnish

Directions

  • In a large pot over medium heat, add butter and when it starts sizzling, add shallots; sauté for 1 minute. Add garlic and lemon zest; sauté for 1 minute.
  • Stir in white wine and lemon juice; season with black pepper.
  • Increase the heat to high and bring to a boil. As soon as the mixture is boiling, add mussels. Cover and cook for 3 minutes.
  • Add parsley, stir well, cover and cook for another 2 minutes or until the mussels open.
  • Remove the mussels with a slotted spoon and place them in a serving bowl and set aside; discard any mussels that remain closed.
  • Reduce the broth to half.
  • Add heavy cream, stir well and cook until the sauce thickens, about 2 to 2 ½ minutes. Before the sauce is done, taste and adjust if necessary.
  • Pour the sauce over the mussels and garnish with lemon wedges. Serve along with crusty bread.