Steamed Mussels with White Wine, Shallots, and Parsley

Moules à la Marinière

Preparation info

  • Makes


    first-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 6 pounds [2.7 kg] mussels, preferably small cultivated
  • 4 large shallots, chopped or sliced thin


Wash and sort the mussels.

Combine the shallots and wine in a pot about twice the size of your pile of mussels (to leave room for the mussels to open). Cover the pot, bring to a simmer, and simmer for about 5 minutes to infuse the shallots’ flavor in the wine. Add the parsley and then the mussels. Cover the pot, turn the heat to high, and steam for ab