Moules à la marinière

    Moules à la marinière

    63saves
    50min


    142 people made this

    About this recipe: This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.

    Ingredients
    Serves: 4 

    • 2.25kg (5 1/4 lb) mussels, cleaned and debearded
    • 2 cloves garlic, minced
    • 1 onion, chopped
    • two handfuls chopped fresh parsley
    • 1 bay leaf
    • 1 sprig thyme
    • 450ml (16 fl oz) white wine
    • 90g (3 oz) butter, divided

    Method
    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
    2. Combine onion, 1 handful parsley, bay leaf, thyme, wine and 2/3 of the butter in large pot. Bring to the boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
    3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

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    Reviews (5)

    by
    4

    This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add double cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie - 21 Jul 2008

    by
    4

    My boyfriend raved about these when I made them for a Valentines Day starter. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of cream to make the sauce just thick enough to coat the mussels. I serve them as a first course in a shallow platter. I garnish the plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this will require full use of your first set. - 21 Jul 2008

    by
    2

    Quick and easy mussels in a rich and delicious sauce. It was great and was done (from start to finish) in 15-20 mins. - 21 Jul 2008

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