Name: Information
Prep time: 10 min
Cook time: 5 min
Cuisine: Belgium

Prep time

10 min

Cook time

5 min

Servings

4 pers

Category

Main

Origin

Belgium

Mussels in white wine (moules marinières) is a delightfully simple dish that's incredibly easy to make and so delicious. It's quick, light, and flavourful—ideal for enjoying time and time again. Moreover, mussels are a sustainable seafood choice that supports marine health and has a relatively low environmental impact.

Practical as well, as they cook really quickly, and it's easy to tell when they are ready as they open up to greet you. All you really need to watch for is making sure they are really fresh. Use our Chamba Pottery for perfect cooking experience.

Enjoy this timeless classic with some crusty bread to soak up the broth or go for the traditional Belgian pairing of moules-frites. Either way, it’s a delightful dish that’s sure to impress.

Chamba pot ingredients for the moules recipe

Tips for Cooking Moules

While easy to make, here are a few tips to ensure the best Moules:

First, rinse the mussels in cold water before you cook them and scrape off any loose bits of shell or barnacles.
Second, check for freshness. Discard any broken mussels or those that remain open when you press them together and rinse them.
Thirdly, Use the right cookware and size. Our Chamba sauté pans and cocottes (for larger portions) are perfect! Choose a pot at least twice the size of the mussels' volume to give them room to open up. Ensure it has a lid so the mussels can steam properly. They will only take a few minutes to open up, indicating they are cooked.
Lastly, as you serve the mussels, discard unopened mussels.

Following these tips will help you prepare perfectly cooked Moules every time. Enjoy the process and the delicious results!

Ingredients

2 lbs mussels
2 shallots or approx ½ small onion
2 cloves garlic small
2 tablespoons of olive oil approx
1 cup of white wine
1 large handful of parsley
1 small knob of butter

Directions

Step 1

Prepare the Mussels : Rinse the mussels thoroughly in cold water, removing any dirt, barnacles, and hairy bits. Discard any mussels that are broken or remain open after being pressed.

Step 2

Cook the Aromatics : Finely slice the shallot (or onion) and garlic. Heat the oil in a large pan that allows the mussels to expand. Add the shallot and garlic, stirring and cooking for a minute or two until they soften slightly.

Step 3

Steam the Mussels : Pour in the wine, then add the mussels. Cover the pan with a lid and let the mussels steam for a few minutes until they open. If needed, give the pan a little shake to make sure all the mussels have space to open up.

Step 4

Finish and Serve : Once the mussels have opened, use a slotted spoon to transfer them to a serving plate. Add the parsley and butter to the wine sauce, and let it cook for another minute until the butter melts. Pour the sauce over the mussels and serve immediately.

chamba pottery just perfect for your moules

If you're in the mood for something different, try "Moules Nature." In this variation, mussels are steamed with celery, leeks, and butter. Some add some cream at the end as well to make a creamier sauce. In all cases, it's a really simple dish that lets the mussels shine.

Be sure to have some bread on hand to soak up all the delicious flavours, or pair with fries for the classic Belgian "Moules-frites" experience. It's a national favourite for a reason!

Buen provecho!

Moules Marinières: CasaLatina's Tribute to a Classic Belgian Dish