Moules Marinières Recipe with White Wine and Garlic

Name: Moules Marinières Recipe with White Wine and Garlic
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg live mussels, cleaned and debearded; 1 tbsp olive oil; 1 whole small onion, finely diced; 2 whole garlic cloves, minced; 200 ml dry white wine; 100 ml vegetable stock or water; 2 tbsp chopped parsley; 1/4 tsp black pepper; 1 tbsp butter, optional; 1 whole lemon, cut into wedges

Fresh mussels steamed with white wine, onion, garlic and parsley.

By Hez ArslanUpdated October 2, 2026

Total 30 minMakes 4 servings

Jump to Recipe

Moules marinières is a French preparation of mussels steamed with wine, onion and herbs. The source adds vegetable stock, but this version uses a modest amount so the mussel liquor remains the main flavour. Scrub and debeard mussels just before cooking; discard cracked mussels and any raw mussels that remain open when tapped. After steaming, discard any that remain closed and serve the broth with bread. Discard cracked mussels and any open mussel that does not close when tapped. Scrub shells and remove beards. Heat oil in a large lidded pot. Cook onion 4 minutes, add garlic for 30 seconds. Pour in wine and stock and bring to a boil. Add mussels, cover and cook 5 to 7 minutes, shaking pot once, until shells open.

Moules Marinières Recipe with White Wine and Garlic

How to tell when it is ready

Spoon mussels and broth into warm bowls. Serve immediately with lemon and bread.

Tips

Discard cracked mussels and any open mussel that does not close when tapped.
Heat oil in a large lidded pot.
Pour in wine and stock and bring to a boil.
Remove from heat.

Troubleshooting

If some shells have not opened after 7 minutes, continue steaming briefly; discard any still closed.
If broth is salty, add a splash of hot water.

Substitutions

Use water instead of stock.
Use alcohol-free white grape juice with a splash of vinegar instead of wine.

Variations

Add a little cream to the broth.
Use chopped shallot instead of onion.

Serving suggestions

Serve with crusty bread.
Add fries for moules-frites.
Offer lemon wedges.
Serve with a green salad.

Make ahead

Prepare components ahead and store safely. Best eaten immediately. Refrigerate leftovers promptly and use within 1 day; reheat until steaming.

Storage

Best eaten immediately. Refrigerate leftovers promptly and use within 1 day; reheat until steaming.

Food safety

Buy live mussels from a reliable source, keep chilled and discard cracked or unopened cooked mussels.

Frequently asked questions

How can I tell if mussels are safe to cook?

Before cooking, discard cracked mussels and any open ones that do not close when tapped. After cooking, discard any that remain closed.

How should I store moules marinières?

Best eaten immediately. Refrigerate leftovers promptly and use within 1 day; reheat until steaming.

Serve with crusty bread. Best eaten immediately. Refrigerate leftovers promptly and use within 1 day; reheat until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Moules Marinières Recipe with White Wine and Garlic