Moules à la marinière

    50 min

    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.

    157 people made this

    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

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (111)


    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


    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


    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