Bistro-Style Mussels in White Wine Sauce (Moules Marinières)
Mussels in white wine sauce (moules marinières) is a true 20-minute meal that feels straight out of a French bistro. Mussels steam with shallots, fennel, garlic, tarragon, white wine, and sherry, then finish with crème fraîche and cold butter for a silky, flavorful broth. Serve with crusty baguette—or go full moules frites—for an elevated weeknight dinner. Naturally gluten-free.
Servings: 2 servings
Calories: 678kcal
Equipment
Wooden or silicone spatula
Ingredients
- 2 lbs fresh mussels, cleaned, see note below
- 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
- 1¾ cup dry white wine
- 2 Tbsp sherry vinegar or Vermouth
- 4 sprigs fresh tarragon
- 2 Tbsp creme fraiche or heavy cream
- 2 Tbsp chives, thinly sliced
- Baguette
Instructions
- Sweat the shallots. Melt 1 Tbsp unsalted butter in a large skillet over medium heat (no higher). Add 1 minced shallot then cook for 3 minutes, stirring occasionally.
- Sauté the fennel. Raise the heat to medium-high, then add 3 cloves minced garlic and sliced fennel. Season with ½ teaspoon Kosher salt and a pinch of black pepper. Cook for 2-3 minutes, or until fennel has softened.
- Add the liquid. Increase the temperature to high, then add 1¾ cup dry white wine, 2 Tbsp sherry vinegar (or Vermouth), and fresh tarragon. Bring to a boil, then reduce by half. This will take about 3 minutes.
- Steam the mussels. Add the cleaned, rinsed mussels directly to the pot, give them a quick stir, then place the lid on top. Cook for 5-7 minutes, undisturbed. When you remove the lid, discard any mussels that remain tightly sealed, as these were dead before cooking.
- Finish the sauce. Remove the pan from the heat, transfer mussels to a bowl with a slotted spoon, then add the remaining 4 Tbsp cold, cubed butter and 2 Tbsp crème fraîche. Swirl the pan to emulsify them into the sauce. Taste and adjust seaosning, if needed. Return the cooked mussels to the pot, then garnish with fresh chives and serve with baguette!
Notes
- Clean mussels: Scrub under cool water, then soak in cold water 10–15 minutes to release grit. Drain, then remove the “beard” by pulling it firmly away from the shell.
- Crème fraîche swap: Substitute equal parts heavy cream.
- Sherry vinegar/Vermouth: Use 2 cups total white wine instead.
- Servings: Serves 2 as an entrée or 4 as an appetizer.
Nutrition
Calories: 678kcal | Carbohydrates: 20g | Protein: 30g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1278mg | Potassium: 1095mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1545IU | Vitamin C: 25mg | Calcium: 150mg | Iron: 11mg
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