Fresh mussels gently steamed with white wine, shallots, and parsley, served in their fragrant broth. A simple, time-honored coastal dish that captures the essence of the French shoreline in a single pot.
FR / EN
Moules marinières / Sailor-Style Mussels
Regional Style
Normandy and Brittany / Coastal Bistrot Tradition
Servings
Serves Four
Ingredients
- 2 kg fresh mussels, cleaned and debearded
- 2 shallots, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons chopped parsley
- 30 g butter
- 1 tablespoon oil (optional)
- 200 ml dry white wine (Muscadet, Gros Plant, or dry cider)
- Black pepper
- Optional: 1 bay leaf or a sprig of thyme
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml
Preparation Method
Inspect and clean the mussels thoroughly. Discard any that are cracked or remain open after a firm tap. Rinse well in several changes of cold water.
In a wide, heavy pot, melt the butter with a splash of oil over medium heat. Add the onion and shallots and cook gently until translucent but not browned. Add the chopped parsley and optional herbs.
Add the mussels to the pot, pour over the white wine, and season lightly with black pepper. Cover tightly and raise the heat to high. Cook for 3 to 5 minutes, shaking the pot occasionally, until all the mussels have opened. Do not overcook
Remove from heat. Discard any mussels that remain closed. Serve the mussels in deep bowls, with the cooking broth ladled over, and sprinkle with additional parsley if desired.
Serving Suggestions & Garnishes
Serve with a crusty baguette or thick-cut fries. A spoon is recommended for enjoying the broth. Pair with the exact dry white wine used in cooking.
Tips, Tricks, or Variations
Add a spoonful of crème fraîche or a splash of lemon juice for brightness. In Normandy, a small piece of salted butter or cider is sometimes added. Do not add salt to the dish—the mussels provide their own natural salinity.
Historical & Cultural Context
Moules marinières originated in the fishing ports of Normandy and Brittany, where mussels were gathered and cooked in whatever was on hand: often just white wine, onions, and herbs. The term marinière refers not to a specific recipe, but to the cooking style of fishermen and sailors—quick, aromatic, and reliant on the freshness of the catch.
By the late 19th century, the dish had made its way into coastal inns, bistros, and train station cafés, especially along the Atlantic coast, becoming one of the most enduring and democratic dishes in French cuisine. Its simplicity belies its elegance: the liquid from the mussels, perfumed with wine and shallot, is a natural broth as delicate as any consommé.
Moules marinières is a reflection of how regional, working-class food was incorporated into the canon of cuisine bourgeoise by the early 20th century.
