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Mussels mariniere recipe from Julia Child.
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4.83 from 35 votes

Mussels in White Wine Sauce

Mussels in white wine sauce is a classic seafood recipe with mussels steamed in a light and buttery garlic wine broth.
Prep Time10 minutes
Cook Time10 minutes
Soaking30 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: French
Keyword: French mussels, julia child mussels, Julia Child steamed mussels, moules mariniere, mussels in white wine sauce, mussels mariniere, white wine mussels
Servings: 4 servings
Calories: 257kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds mussels
  • Kosher salt for soaking mussels + more for seasoning
  • 4 tablespoons unsalted butter
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1 cup white wine such as Sauvignon Blanc
  • 1 bay leaf
  • 4-5 parsley sprigs + more leaves for garnish
  • 4-5 thyme sprigs
  • ¼ teaspoon Ground black pepper
US Customary - Metric

Instructions

  • Clean the Mussels: Scrub each mussel with a shellfish brush and remove the beard from each one. Place the mussels in a large bowl of cold water sprinkled with kosher salt, toss gently, and let soak for 20 minutes to release any sand.
  • Rinse and Drain: Use your hands to lift the mussels out of the soaking water and transfer them to a colander. Rinse well under cold running water, being careful not to pour the mussels directly into the colander so any sand left behind stays in the bowl.
  • Start the Sauce: In a large pot or skillet over medium heat, add the butter, shallots, garlic, white wine, bay leaf, parsley, thyme, salt, and black pepper. Bring to a good simmer and let the wine reduce slightly, about 2-3 minutes.
  • Steam the Mussels: Add the mussels to the pot, cover with a lid, and cook until the mussels just open, about 5-7 minutes. Discard any mussels that remain closed.
  • Serve: Transfer the mussels to wide bowls. Ladle the white wine sauce over the top, garnish with chopped parsley, and serve immediately with crusty French bread for dipping.

Notes

    • Mussels should smell fresh and briny and not have an unpleasant odor.
    • Cook mussels the same day they are purchased.
    • Discard any mussel shells that are broken or cracked and mussels that don't open after being cooked.
    • Mussels will give off some water when being steamed, which makes a great dunking sauce!

Nutrition

Calories: 257kcal | Carbohydrates: 8g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 337mg | Potassium: 455mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 5mg