Belgium

Moules Marinières, made with supermarket ingredients

Name: Moules Marinières
Total time: 15 min
Yield: 2
Cuisine: Belgium
Ingredients: 900 g fresh mussels; 2 tbsp unsalted butter; 2 shallots, finely diced; 2 cloves garlic, minced; 250 ml dry white wine; 60 ml fresh parsley, chopped

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Melt butter in a large pot over medium heat and sauté finely chopped shallots and garlic for 2 minutes until soft.
2
Pour in white wine, bring to a simmer, then add the cleaned mussels, cover, and steam for 4-5 minutes until they open.
3
Discard any unopened mussels, stir in fresh chopped parsley, and serve hot with crusty bread for dipping.

How it's eaten in Belgium

In France, this is classic bistro fare frequently served alongside crispy french fries (moules-frites) and extra baguette.

Ingredients (serves 2)

fresh mussels900 g
Swap: 900 g frozen whole mussels in shell（No scrubbing or debearded required）
unsalted butter2 tbsp
shallots, finely diced2
Swap: 1/2 medium yellow onion, finely diced（Cheaper and always on hand）
garlic, minced2 cloves
dry white wine250 ml
fresh parsley, chopped60 ml

Authentic ingredients in Belgium

fresh mussels, scrubbed and debearded900 g
unsalted butter2 tbsp
shallots, finely diced2
garlic, minced2 cloves
dry white wine (like Muscadet or Sauvignon Blanc)250 ml
fresh flat-leaf parsley, chopped60 ml
Crusty French baguette for serving

Optional authentic touch
Removing the mussels right when they open and whisking cold butter into the remaining liquid creates a richer, emulsified sauce.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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