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Moules mariniere shutterstock 74554108 edit

Moules À La Marinière

This classic French recipe is great with a glass of dry white wine.

Serving: 4
Time: Less than 1hr
Difficulty: Easy


  • 2kg fresh mussels
  • 1 garlic clove
  • 1 stick celery
  • 2 shallots 
  • 20g butter
  • 2 sprigs thyme, leaves picked
  • 1 bay leaf, chopped
  • 150ml dry white wine, such as Muscadet
  • 150ml cream
  • Salt and pepper
  • 1 bunch parsley, finely chopped


  1. Prepare the mussels. If any are open, tap them on a hard surface and if they don't close, discard them. Wash the remaining mussels well by rinsing the mussels in cold, running water and giving them a good scrub, removing the beard by pulling on it sharply. Give them a final wash or leave them to sit in cold water until ready to use. 
  2. Chop the garlic, celery and shallots finely.
  3. In a large pan with a lid, melt the butter. Add the garlic, celery, shallots, thyme and bay leaf. Cook over a low heat for a few minutes, not allowing them to turn brown.
  4. Add the white wine and cream and bring to a simmer, seasoning as you go. Cook gently for a few minutes. 
  5. Drain the mussels and add to the pan. Cover with a lid and allow to cook for about three to five minutes, until all the shells have opened. Check the seasoning. 
  6. Finally, sprinkle over the freshly chopped parsley and serve in large bowls with crusty bread or chips to soak up the delicious sauce. Alternatively, serve with a simple green salad. 


Add a teaspoon of smoked paprika to the cream sauce, or swap the white wine for cider.