20-Minute Moules Marinières Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
