moules mariniéres recipe from ICE Chef Sabrina Sexton

Moules Marinières - Your No-Stress, Sure-to-Impress Weeknight Dinner

You haven't lived until you've tried a steaming bowl of moules marinières — with ample crusty bread for soaking up every last drop of the garlicky broth. Lucky for you, Chef Sabrina Sexton shared with us her recipe for preparing this classic, French dish.

These simple mussels steamed in white wine make the perfect, easy weeknight dinner.

Moules Marinières

Servings: makes about 4 servings


  • 64 mussels, scrubbed and de-bearded
  • 16 fluid ounces dry white wine
  • 2 ounces shallots, minced
  • 2 cloves garlic, minced
  • 1 ounce parsley, minced
  • 2 bay leaves
  • 3 thyme sprigs
  • Ground black pepper, to taste
  • 2 ounces butter
recipe for moules marinieres


  1. Combine the white wine, shallots, garlic, parsley, bay leaves, thyme, black pepper and butter in a large, tall pot. Bring to a boil, reduce to simmer and cover. Cook for 5 minutes to infuse the flavors.
  2. Uncover the pot, return to boil and add the mussels. Cover and cook until the mussels have opened, stirring once.
  3. Serve in bowls and spoon a generous amount of broth into each bowl.

Ready to launch a rewarding career in the culinary arts? Click here for more information on ICE's career programs. 

Add new comment