Moules à la Marinière

    Moules à la Marinière

    Moules à la Marinière

    (143)
    50min


    139 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 mussels
    • 1 onion, chopped
    • 20g (2/3 cup) chopped fresh parsley
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 500ml (2 cups) white wine
    • 45g (3 tbs) butter

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

    1. Scrub mussels. Pull off beards, the tuft of fibres that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those with broken shells. Set aside.
    2. Combine onion, half of the 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. Discard any that do not open.
    3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
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    Reviews and ratings
    Global ratings:
    (143)

    Reviews in English (132)

    by
    94

    This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie  -  31 Aug 2002  (Review from Allrecipes US | Canada)

    by
    62

    My boyfriend raved about these when I made them for a Valentines Day appetizer. 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 heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer 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 appetizer will require full use of your first set.  -  25 Aug 2002  (Review from Allrecipes US | Canada)

    by
    47

    It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!  -  04 Sep 2002  (Review from Allrecipes US | Canada)

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