moule mariniere

Moules marinière with cream, garlic and parsley

Check out this easy recipe for Moules marinière (sailors mussels). This classic French recipe is a great way to impress the family in no time at all – ready on the table in 40 minutes.

Marinières mussels are mussels in white wine sauce. They are traditionally served with fries to compose moules-frites.


Moules Marinière

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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Starter
Cuisine French
Servings 4
Calories 353 kcal


  • 1.75 kg mussels
  • 1 garlic clove finely chopped
  • 2 shallots finely chopped
  • 15 g butter
  • a bouquet garni of parsley thyme and bay leaves
  • 100 ml dry white wine or cider
  • 120 ml double cream
  • handful of parsley leaves coarsley chopped
  • crusty bread to serve


  • Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
  • Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
  • Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
  • Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
  • Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
  • Spoon into four large warmed bowls and serve with lots of crusty bread.


Original recipe by Rick Stein


Calories: 353kcalCarbohydrates: 12gProtein: 28gFat: 19gSaturated Fat: 10gFiber: 1gSugar: 1g
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