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A bowl of steamed mussels aside bread.

Balthazar’s Simple Moules Marinière (Mussels)



  • 8 T. unsalted butter
  • 5 shallots, peeled and thinly sliced (or diced)
  • 4 garlic cloves, peeled and thinly sliced
  • 2 celery stalks, thinly sliced on the bias
  • 4 sprigs thyme
  • pinch of kosher salt
  • 1 cup dry white wine
  • freshly cracked white (or black) pepper to taste
  • 4 tablespoons crème fraîche
  • 2 lbs. mussels, preferably Prince Edward Island
  • a bunch of flat-leaf parsley, roughly chopped
  • bread, any kind you like, grilled or heated just before serving


  1. In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
  2. Add the wine, pepper, and crème fraîche, and raise the heat to high.
  3. Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
  4. Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Mussels
  • Method: Stovetop
  • Cuisine: French

Keywords: classic, mussels, simple, easy, Marinière, moules