Go Back
+ servings

Moules Marinière

Moules Marinière is a famous French mussel recipe. With cream, garlic, and parsley plus a splash of white wine, it brings a taste of France into your table! Cook yourself this restaurant-style dish in a few simple steps.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Main Course
Cuisine: French
Keyword: moules marinière, moules marinière recipe, mussels cream, mussels recipe
Servings: 4 Person
Calories:
Author: Mia

Ingredients

  • 1 kilo moules / mussels fresh or frozen
  • 1 medium onion sliced
  • 2 cloves garlic crushed
  • 1 tbsp thyme
  • 1 tbsp parsley chopped fresh or dried
  • 2 pcs. bay leaves crushed
  • 3 tbsp butter
  • ½ dry white wine
  • 2 tbsp double cream/crème fraîche  optional
  • 1 tbsp lemon juice optional

Instructions

  • Wash the mussels under 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.
  • Melt butter in a large casserole or cooking pot over medium-low heat. Add onion and cook until translucent. Add garlic and saute until fragrant. Put the parsley, thyme, and bay leaves. Stir and let sit for a couple of seconds.
  • Add the mussels and toss lightly with the herbs until coated. Pour in the dry white wine and stir. Cover and increase heat to high, cook for 6 to 10 minutes. As soon as all the mussels are open, transfer mussels to a bowl using tongs.
  • Add double cream/crème fraîche (if using). Stir and let simmer for 2 to 3 minutes. Pour the sauce into the bowl where the mussels are and add more parsley and some lemon juice if you fancy. Serve and enjoy. Bon Appetit!