Marolles-Style Mussels in White Wine & Herb Broth

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Plump mussels steamed in a fragrant broth of white wine, garlic, and fresh herbs, served with crusty bread for sopping up every drop – a nod to the Marolles district's lively street food culture. This Belgian-inspired seafood recipe, ready in about 32 minutes, pairs mussels, dry white wine, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs mussels
• 1 cup dry white wine
• 2 medium shallot
• 3 cloves garlic
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 medium lemon
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Scrub mussels under cold running water, removing any beards; discard any open mussels that don't close when tapped. Heat 1 tbsp olive oil in a large pot over medium heat, then add 2 diced shallots and 3 minced garlic cloves, sautéing for 3 minutes until soft and fragrant.
2. Step 2: Add 2 lbs cleaned mussels to the pot, stirring to coat with aromatics, then pour in 1 cup dry white wine and add 1/2 tsp salt, 1/4 tsp black pepper, and the zest of 1 lemon.
3. Step 3: Cover pot tightly and steam over medium-high heat for 5-7 minutes, shaking the pot occasionally, until all mussels have opened (discard any that remain closed).
4. Step 4: Remove mussels to a serving bowl, reserving 1/2 cup broth in the pot. Melt 3 tbsp butter in the pot over medium heat, then stir in 1/4 cup chopped parsley and 2 tbsp chopped dill.
5. Step 5: Return mussels to the pot, tossing gently to coat with the herb butter, and cook for 1 minute until heated through. Serve immediately with crusty bread for dipping.