Name: 20-Minute Moules Marinières (Mussels in White Wine)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 2 lbs fresh mussels, cleaned and debearded; 5 Tbsp unsalted butter, cold and 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; 1 ¾ cups dry white wine; 2 Tbsp sherry vinegar or Vermouth; 4 sprigs fresh tarragon; 2 Tbsp crème fraîche or heavy cream; 2 Tbsp chives, thinly sliced; Baguette, for serving

This moules marinières recipe is quick, elegant, and full of flavor. I love how the mussels steam open in a fragrant broth of wine, butter, fennel, and herbs, creating a dish that feels both rustic and refined. It’s ready in just 20 minutes, making it perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

I like this recipe because it transforms a handful of simple ingredients into something truly restaurant-worthy. The broth is buttery and aromatic with fennel and tarragon, and it’s perfect for soaking up with warm baguette. I also love that mussels cook so quickly, so I can have an impressive seafood dish on the table in less time than it takes to boil pasta.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
1 ¾ 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 for serving

Directions

I scrub and debeard the mussels, discarding any that are cracked or remain open after tapping.
In a large pot or Dutch oven, I melt 2 tablespoons of butter over medium heat.
I add the shallot, garlic, and fennel, cooking until softened, about 5 minutes.
I season with salt and pepper, then pour in the white wine and vinegar, bringing it to a boil.
I add the mussels and tarragon, cover with a lid, and steam for 5–7 minutes, shaking the pot occasionally, until the mussels have opened.
I discard any mussels that remain closed.
I stir in the crème fraîche and the remaining cold butter cubes until the sauce is silky.
I sprinkle with chives and serve immediately with baguette for dipping.

Servings and Timing

This recipe serves 4 people as a main course or 6 as an appetizer. It takes about 10 minutes to prep and 10 minutes to cook, for a total time of 20 minutes.

Variations

Sometimes I swap the fennel for leeks or onions when I want a slightly different flavor. For extra depth, I add a splash of Pernod instead of sherry vinegar. I also enjoy finishing the broth with lemon juice and zest for brightness.

Storage/Reheating

I store leftover mussels in their broth in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm them on the stovetop over low heat to avoid overcooking. I don’t recommend freezing mussels once cooked, as they lose their texture.

FAQs

How do I clean mussels properly?

I scrub them under cold water and pull off the beards. I discard any cracked or open mussels that don’t close when tapped.

Can I use frozen mussels?

I prefer fresh, but frozen mussels can work if they’re good quality and already cleaned.

What’s the best wine for moules marinières?

I like using a dry white wine such as Sauvignon Blanc or Pinot Grigio.

Can I make this without wine?

Yes, I replace the wine with seafood stock or vegetable broth, though the flavor will be different.

How do I know when the mussels are cooked?

I check that they’ve opened; any that stay shut after cooking should be discarded.

Can I add other seafood to this dish?

Yes, I sometimes add shrimp or clams for variety.

What should I serve with mussels?

I love serving them with baguette for dipping, or alongside fries for a classic moules-frites meal.

Can I prepare the broth ahead of time?

Yes, I make the broth up to a day ahead, then reheat and add the mussels just before serving.

Do I need to remove the tarragon before serving?

Yes, I usually discard the sprigs before plating, leaving just the infused flavor.

Can I double the recipe?

Yes, I cook in batches to avoid overcrowding the pot, which helps the mussels steam properly.

Conclusion

This 20-minute moules marinières is one of my favorite seafood dishes to make at home. I love how quickly it comes together, with mussels steaming in a fragrant white wine broth enriched with butter and herbs. With warm baguette to soak up every drop, it’s a simple yet elegant meal that never disappoints.