Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce

"Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta."
photo by sharon g. photo by sharon g.
photo by sharon g.
photo by Marian_fontana photo by Marian_fontana
photo by RedVinoGirl photo by RedVinoGirl
photo by RedVinoGirl photo by RedVinoGirl
photo by januarybride photo by januarybride
Ready In:




  • In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
  • Add herbs lemon and wine.
  • Add mussels cover and steam 5 minutes till all are opened.
  • Remove mussels to a large bowl.
  • Keeping the juice in the pan whisk in the butter and pour over the mussels.
  • Garnish with herbs and lemon.

Questions & Replies

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  1. This recipe is fantastic! The mussels came out better than any I've had in Belgium (and that's saying a LOT. I was just there a few weeks ago.)<br/><br/>I made a few substitutions: dried herbs instead of fresh (omitting the tarragon as I didn't have any), shallots in place of the regular onion, and French garlic/parsley compound butter at the end.<br/><br/>I wanted to drink the sauce with a straw, it was so good!! But I used a crusty baguette instead, lol. We'll be making this again and again!
  2. This is wonderful! I had all these wonderful herbs in my garden! We served it as an appetizer, with crusty bread, for Father's day. It was a big hit! Thanks!
  3. I was gifted with some fresh NZ mussels that had just been brought off of the plane...what to do?! Well, this made it so easy, and even though I worked with dried herbs (and missed one or two), this still turned out fantastic and light when thrown atop some fetuccine. Thanks Rita!
  4. This was really great! Unfortunately I didn't have the fresh herbs on hand so I had to make do with dried ones but it still tasted phenomenal. I'll have to try it again with the proper ingredients sometime. Definitely will be making mussels this way again.
  5. Prepared as directed, but personally did not care for the blend of herbs in this sauce. Not sure if it was too many competing flavors, or if one herb in particular didn't go, but something in the sauce tasted out of place. This was, however, very quick and easy to prepare, and I will likely try again with a different herb combination.


  1. Absolutely excellent. Substituted beer for wine as that's how they serve them up at one of my favorite restaurants. Fast and easy recipe served up with a crusty whole wheat demi-loaf. Made for ZWT4.



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