Mussels Sailor Style (Moules Mariniere)

Total Time
35mins
Prep 15 mins
Cook 20 mins

Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.

Ingredients Nutrition

  • 2 lbs fresh mussels
  • 2 12 ounces butter
  • 4 shallots (or small onions)
  • 2 garlic cloves, crushed
  • 12 ounces dry white wine
  • 1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
  • salt & freshly ground black pepper
  • 2 tablespoons chopped parsley

Directions

  1. Place mussels in bowl and cover with cold water.
  2. Discard any that are open or cracked.
  3. Scrub under cold running water and remove beards.
  4. Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
  5. Add wine and bouquet garni.
  6. Bring to a boil for 2 minutes.
  7. Add a pinch of salt and black pepper to taste.
  8. Add mussels and cover pot.
  9. Cook over high heat until mussels open.
  10. Remove mussels from pot with a slotted spoon, set aside (keep warm).
  11. Discard any mussels that did not open.
  12. Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
  13. Sprinkle with parsley and stir.
  14. Place mussels into a warmed serving dish and pour liquid over top.
  15. Serve.

Reviews

(5)
Most Helpful

Super fast, super tasty, super easy, no need to be afraid of trying mussels with this recipe. I love the addition of garlic, which I usually don't use in mussels, but will from now on. The butter makes a nice rich addition to the sauce. You can easily use more than the two pounds of mussels but the same amount of other ingredients as you will have a wonderful quantity of sauce, even after reducing. This is one of those simple, authentic recipes that really tastes like France for a minimum of time and trouble. Be sure you have plenty of cold, dry white wine to serve with your mussels and crusty bread to dip in the sauce.

Kasha November 03, 2008

I was a little apprehensive about cooking mussels, but this recipe definitely did not disappoint. The Mussels were succulent and the sauce was absolutely superb. I will be making this on a regular basis!

The Cantankerous Chef March 27, 2008

It was my first attempt at serving mussels; they turned out Fantastic!!!Thanks so much for sharing we loved them with a nice crusty bread to soak up the juices.

Sage December 08, 2006

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