20-Minute Moules Marinières (Mussels in White Wine)
A quick and elegant French mussel dish where fresh mussels steam in a fragrant broth of white wine, fennel, butter, and herbs, finished with crème fraîche. Perfect for weeknights or special occasions in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (main) or 6 servings (appetizer)
- Category: Main Course
- Method: Steaming
- Cuisine: French
- Diet: Low Fat
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
Instructions
- Scrub and debeard mussels, discarding any that are cracked or that remain open after tapping.
- In a large pot or Dutch oven, melt 2 Tbsp butter over medium heat.
- Add shallot, garlic, and fennel; cook until softened, about 5 minutes.
- Season with salt and pepper, then pour in white wine and vinegar. Bring to a boil.
- Add mussels and tarragon, cover, and steam for 5–7 minutes, shaking pot occasionally, until mussels open.
- Discard any mussels that remain closed.
- Stir in crème fraîche and remaining butter until sauce is silky.
- Sprinkle with chives and serve immediately with baguette.
Notes
Swap fennel for leeks or onions for a different flavor base.
Use Pernod instead of sherry vinegar for extra depth.
Finish broth with lemon juice and zest for brightness.
Serve with fries for a classic moules-frites meal.
Do not freeze cooked mussels best eaten fresh.
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
