Skip Nav
You Can Now Buy Golden Girls Cereal at Target, and Um, Have You Heard Better News Today?
Gifts For Men
16 Genius Gifts For People Who Love to Cook . . . and Eat
Reese Witherspoon Whiskey in a Teacup Baked Brie Recipe
Reese Witherspoon
Reese Witherspoon's 10-Minute Baked Brie Recipe Is the Easiest Party Trick Ever
Food News
It Was Only a Matter of Time Before Disney Started Offering Pumpkin Spice Soft Serve
Easy Peanut Butter Cookies
Fast and Easy
This 4-Ingredient Peanut Butter Cookie Recipe Actually Works

Julia Child's Steamed Mussels Recipe

Julia Child's Moules à la Marinière Will Make You a Shellfish Lover

Up until relatively recently I was deathly afraid of anything and everything shellfish. My irrational reasoning led to years of missed opportunities to dine on the sweet and briny flesh of everything from lobster to, you guessed it, mussels. That said, since I changed my tune (buttery herb-flecked roast crab was my entreé into the shellfish-lovers club), I've been making up for lost time.

I'm now a sucker for all things bivalve and crustacean but had yet to try my hand at shellfish cookery at home. It seemed only fitting to follow Julia Child's guidelines for moules à la marinière on my first at-home shellfish adventure; her gentle but firm recipe guidance didn't fail to deliver.

Since these fruits de la mer have been so polarizing for me, I'm curious to know your feelings on shellfish. Do you love 'em or leave 'em?

Moules à la Marinière

Moules à la Marinière


Discard any mussels whose shells are cracked or open when raw (this indicates that they're likely dead, a serious no-no when cooking shellfish). Likewise, discard any mussels that don't open after steaming.

Julia Child's Steamed Mussels Recipe


  1. 1/4 cup all-purpose flour
  2. 3 quarts (about 3 pounds) mussels, scrubbed and debearded
  3. 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  4. 1/4 cup minced scallions, shallots, or leeks
  5. 4 parsley sprigs, plus 1/4 cup roughly chopped parsley for garnish
  6. 1/2 of a bay leaf
  7. 1/2 tsp roughly chopped fresh thyme
  8. 1/8 tsp freshly ground black pepper
  9. 3 tablespoons unsalted butter
  10. 1 baguette, in 1/2-inch slices, drizzled with olive oil and toasted


  1. Whisk together the flour and 4 cups of water in a large mixing bowl. Add the cleaned mussels to the flour-water mixture, topping off with water as needed to cover the mussels. Allow the mussels at least half an hour of soaking time in order to ensure that they disgorge any sand and grit.
  2. Bring the wine, minced onion, parsley sprigs, bay leaf, thyme, pepper, and butter to a simmer in a large (6+ quarts) stockpot over high heat.
  3. Meanwhile, drain the mussels from their flour and water liquid, and rinse once more.
  4. Add the clean mussels to the stockpot, top with the lid and shake vigorously from time to time, in order to ensure that the mussels cook evenly. Continue with this for 5 minutes, or until the majority of the mussel shells have opened (this is your indication that they're cooked through).
  5. Serve the mussels in shallow soup/pasta bowls, and ladle over some of their briny broth on top. Garnish with minced parsley, and serve alongside the toasted baguette.


From Our Partners
Reese Witherspoon Whiskey in a Teacup Baked Brie Recipe
Tortilla Soup Instant Pot Recipe
Instant Pot Dessert Recipes
Savory Pumpkin Recipes
White Chicken Chili Instant Pot Recipe
Instant Pot Turkey Soup Recipes
Ree Drummond Casserole Recipes
Fall Dinner Recipes
Easy Peanut Butter Cookies
Julia Child's Potato Leek Soup Recipe
Easy Mashed Potatoes Recipe
Roasted Butternut Squash Recipe
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds