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Mussels Mariniere

Mussels Mariniere

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Christine

This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
  2. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to 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.
  3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
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Reviews

SALSA VAL
91
1/26/2004

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

A277387
59
1/23/2003

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.

TDINSTL
46
1/29/2003

It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!