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Mussels mariniere recipe from Julia Child.
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4.83 from 34 votes

Julia Child’s Mussels Mariniere

Julia Child's classic recipe for mussels marinière couldn't be any easier. Mussels are steamed in minutes with flavorful shallots, white wine and fresh herbs.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: French
Keyword: French mussels, julia child mussels, Julia Child steamed mussels, moules mariniere, mussels mariniere
Servings: 4 servings
Calories: 266kcal

Ingredients

  • 2 pounds mussels
  • 2 tablespoons flour
  • 1 cup white wine such as Sauvignon Blanc
  • 4 tablespoons unsalted butter
  • 1 shallot chopped finely
  • 1 bay leaf
  • 4 parsley sprigs roughly chopped, + more for garnish
  • 3 thyme sprigs leaves removed and chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper

Instructions

  • Scrub each mussel with a Shellfish brush or something similar and pull the beard off of each mussel. Then place the mussels in a large bowl of cold water sprinkled with salt, toss gently and let the mussels soak for 20 minutes.
  • Use your hands to remove the mussels from the floury water and rinse them well in a colander. Don't pour the mussels into the colander because the collected sand could pour right back on them.
  • In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a strong simmer. Allow to reduce slightly (about 4-5 minutes).
  • Add the mussels and cover the pot with a lid and cook the mussels until they just open, about 5 minutes. If there are any closed mussels, discard those.
  • Serve the mussels in wide bowls. Use a ladle to spoon mussels in bowls first, then use the ladle to pour wine sauce over the mussels. Garnish with chopped parsley and serve 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!
Adapted from Julia Child's, Mastering the Art of French Cooking

Nutrition

Calories: 266kcal | Carbohydrates: 9g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 425mg | Potassium: 441mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 656IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 5mg