Food + Drinks

Best Easy French Mussels Recipe

French Mussels - Moules Marinières
French Mussels - Moules Marinières

French mussels not in your normal dinner rotation? It should be, and with this easy French Mussels recipe, you’ll bring the taste of France straight to your dinner table faster than you can say fantastique! Here is my take on Moules Marinières—French Mussels in white wine sauce. It’s a super easy recipe that is super delicious, plus I’ll give you a recipe hack to make it even easier.

Don’t be intimidated by this mussels recipe at all. You’ll feel like a true french chef and your dinner guests will be delighted (and you’ll be delighted at how easy it was).

This meal is a wonderful choice for a summer evening paired with a Sauvignon Blanc (I prefer Sancerre, but it’s up to you!). Give it a try and leave a comment about how it turned out or what your guests thought.

The Jist

Yield: 4 to 6 servings

Difficulty: Easy-peasy

Prep Time: 5 minutes

Cook Time: 15 minutes


  • 2 pounds fresh Mussels
  • 1 white onion
  • 3 scallions
  • 4 tablespoons European-style Butter
  • 4 cloves garlic
  • 1 lemon
  • 2 vine-ripened tomatoes
  • salt and pepper
  • fresh parsley, chopped, 1/2 cup
  • Crusty french bread
  • 2 cups dry white wine (I prefer Sauvignon Blanc)
  • 1 small can tomato paste & a dash of heavy cream
  • Hack: you can use about a half cup of tomato-cream pasta sauce or vodka sauce instead of the tomato paste & heavy cream


Step 1: Finely mince the onion, scallions and garlic, keeping the garlic separate.

Step 2: Dice the tomatoes into small pieces

Step 3: Wash and de-beard the mussels.

Step 4: Pre-heat oven to 350 degrees.


Step 1: Take half the butter and melt in a saucepan at medium-high heat; add the onion and scallions and saute for 5 minutes until translucent, stirring to prevent them from browning.

Step 2: Add the garlic to the saucepan and stir into the mixture. Saute for another minute.

Step 3: Add the mussels, tomatoes, white wine, garlic, parsley, salt and pepper.

Step 4: Add the remaining butter, tomato paste and healthy dash of heavy cream to give just a bit of body to the sauce (you can substitute your favorite tomato-cream pasta sauce or vodka sauce here instead).

Step 4: Saute for 15 minutes until all of the mussels have opened, then add a few squeezes of lemon juice and stir.

Step 5: With about 5 minutes left on the mussels, pop the bread into the oven on a sheet tray to warm.

Serving: There are several ways to serve this dish. I usually serve straight from the saucepan. Alternatively, you can place in a large bowl, or plate the mussels and sauce with slices of warm french bread to sop up all of the delicious tomato wine sauce.

There you have it, French Mussels in white wine sauce, my take on Moules Marinières.

Bon appetit.

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About the author

Jason Block

Country Count: 52

Jason Block is a former restaurateur turned travel writer and entrepreneur. Drawn to more intoxicating endeavors, Jason left a banking career abroad to open his first restaurant in his mid-twenties. He began seeking new far-off places much, much earlier. Reared as a travel industry insider, Jason has toured or worked in over 50 countries and counting. Travel and cuisine and their intersections with history and culture are Jason’s passions.

From a sugarless chocolate cake for his 10th birthday at Ngorongoro Crater in Tanzania to Michelin star dining in the heart of Paris; From authentic corn soup in interior, rural China to the most beautiful beach resorts of the Caribbean, Jason explores it all looking for the very best, the unique, and the genuinely awful across the world of travel and cuisine so he can share all of it with others.

Currently the Editor in Chief of, Jason resides in Milton, Ga., with his wife and three daughters.


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    • Thanks Mario! Garlic bread is delicious – almost any time. For this dish it depends on my mood though. Usually I like the bread charred on a grille, maybe some light olive oil, but I want to be sure to allow the bread to soak up the wine sauce. Anyway, you can’t really go wrong. Enjoy whatever you love to cook!