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Mussels Mariniere

Mussels Mariniere

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Christine L.

A wonderful mussel sauce served over a bed of noodles.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
  4. Divide pasta into 4 bowls and spoon mussels over noodles.
  5. Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.
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Reviews

POLOWETZ
30
2/1/2004

This recipe was prepared in less than half an hour and was BETTER than that italian restaurant chain that I love so much!! Excellent receipe. If you love mussels, you will love this.

saskgirl79
20
2/19/2009

This recipe was amazing! I was a little nervous about making mussels as I'd never made them before, but this recipe was so easy. I bought live mussels that were already debearded. My boyfriend is from Cape Breton NS and had lots of good advice for making mussels. Soak them in fresh water for a half hour and they'll filter out most of the sand. Throw out any mussels that don't close up tight after being soaked, and after steaming, throw out any that don't open. This made a great romantic Valentine's Day meal with a few glasses of wine and some French bread!

TJ Johnson
18
7/7/2005

This recipe was quick and easy to make but it was missing just one thing. Flavour. I won't be making this again.