20-Minute Moules Marinières Recipe

Introduction

Moules Marinières is a classic French dish featuring fresh mussels cooked in a flavorful white wine sauce with herbs and cream. This recipe takes just 20 minutes, making it a perfect choice for a quick yet impressive meal. Serve it with crusty baguette to soak up the delicious broth.

Ingredients

• 2 lbs fresh mussels (cleaned, see note below)
• 5 Tbsp unsalted butter (cold, cubed, divided)
• 1 large shallot (minced)
• 3 large garlic cloves (finely chopped)
• 1 large (or 2 medium) fennel bulbs (thinly sliced)
• ½ tsp Kosher salt
• Pinch of freshly ground black pepper
• 1 ¾ cup dry white wine
• 2 Tbsp sherry vinegar (or Vermouth)
• 4 sprigs fresh tarragon
• 2 Tbsp crème fraîche (or heavy cream)
• 2 Tbsp chives (thinly sliced)
• Baguette (for serving)

Instructions

1. Step 1: Melt 1 Tbsp unsalted butter in a large skillet over medium heat. Add the minced shallot and cook for about 3 minutes, stirring occasionally until softened.
2. Step 2: Increase heat to medium-high and add the chopped garlic and sliced fennel. Season with kosher salt and black pepper, then cook for 2 to 3 minutes until the fennel softens.
3. Step 3: Raise heat to high and pour in the white wine and sherry vinegar. Add the fresh tarragon sprigs and bring the liquid to a boil. Let it reduce by half, about 3 minutes.
4. Step 4: Add the cleaned mussels to the skillet, stir quickly, then cover with a lid. Cook undisturbed for 5 to 7 minutes until mussels open. Discard any mussels that remain closed.
5. Step 5: Remove the pan from heat and transfer the mussels to a bowl using a slotted spoon. Stir the cold cubed butter and crème fraîche into the sauce until emulsified. Taste and adjust seasoning if needed.
6. Step 6: Return the mussels to the pot, sprinkle with sliced chives, and serve immediately with fresh baguette for dipping.

Tips & Variations

• Make sure to clean and debeard the mussels thoroughly before cooking for the best flavor and safety.
• If you can’t find crème fraîche, heavy cream is a great substitute to create a rich sauce.
• Try adding a pinch of red pepper flakes for a subtle spicy kick.
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for a balanced and bright sauce.

Storage

Store any leftover mussels and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the mussels. It’s best enjoyed fresh but can be served cold over salads as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I clean mussels properly?

Rinse mussels under cold water and scrub the shells with a brush to remove debris. Pull off the “beard” (the fibrous threads) by hand or with a knife. Discard any mussels with cracked shells or those that do not close when tapped.

Can I use frozen mussels for this recipe?

Fresh mussels are preferred for the best flavor and texture in Moules Marinières, but you can use frozen mussels if necessary. Thaw them completely before cooking and adjust the cooking time as frozen mussels may cook faster.

20-Minute Moules Marinières Recipe

Print Recipe

★★★★★

5 from 558 reviews

This classic French dish, Moules Marinières, features fresh mussels cooked in a fragrant broth of white wine, garlic, shallots, fennel, and fresh herbs, finished with rich butter and crème fraîche. Ready in just 20 minutes, it’s perfect for an elegant yet simple seafood dinner served with crusty baguette to soak up the delicious sauce.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Mussels and Aromatics

• 2 lbs fresh mussels (cleaned, rinsed)
• 5 Tbsp unsalted butter (cold, cubed, divided)
• 1 large shallot (minced)
• 3 large garlic cloves (finely chopped)
• 1 large (or 2 medium) fennel bulbs (thinly sliced)
• ½ tsp Kosher salt
• Pinch of freshly ground black pepper

Liquids and Herbs

• 1 ¾ cup dry white wine
• 2 Tbsp sherry vinegar (or vermouth)
• 4 sprigs fresh tarragon
• 2 Tbsp crème fraîche (or heavy cream)
• 2 Tbsp chives (thinly sliced)
• Baguette (for serving)

Instructions

1. Sweat the shallots: Melt 1 tablespoon of unsalted butter in a large skillet over medium heat, making sure not to increase the temperature higher than medium. Add the minced shallot and cook for about 3 minutes, stirring occasionally until softened but not browned.
2. Sauté the fennel and garlic: Increase the heat to medium-high, then add the chopped garlic and sliced fennel to the skillet. Season with ½ teaspoon kosher salt and a pinch of freshly ground black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the fennel softens and becomes fragrant.
3. Add liquids and herbs: Raise the heat to high and pour in the dry white wine and sherry vinegar (or vermouth), along with the fresh tarragon sprigs. Bring the liquid to a boil and let it reduce by half, which should take about 3 minutes, intensifying the flavors.
4. Steam the mussels: Add the cleaned mussels directly to the pot and give them a quick stir to coat them evenly. Cover the skillet with a lid and cook undisturbed for 5 to 7 minutes until the mussels have opened. Discard any mussels that remain tightly closed after cooking, as they were likely dead.
5. Finish the sauce and serve: Remove the pan from the heat and use a slotted spoon to transfer the mussels to a serving bowl. Add the remaining 4 tablespoons of cold cubed butter and crème fraîche to the skillet and swirl gently to emulsify and thicken the sauce. Taste and adjust seasoning if necessary. Return the mussels to the pot, garnish with sliced fresh chives, and serve immediately with sliced baguette for dipping.

Notes

• Ensure mussels are fresh and scrubbed clean, discarding any with broken shells or those that do not close when tapped.
• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
• Crème fraîche adds a creamy tang, but heavy cream can be substituted if unavailable.
• Serve immediately to enjoy mussels at their peak tenderness and sauce flavor.

Keywords: Moules Marinières, mussels, French seafood, white wine sauce, quick seafood recipe, fennel, garlic, tarragon