Mussels Sailor Style (Moules Mariniere)

"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."
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Ready In:


  • 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


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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. Wonderful Recipe. Had this the other with 8 guests and they absolutely loved it. Added some fresh red & yellow tomatoes for colour.
  5. What a GREAT recipe! Everyone LOVED it. And it's very easy, (ok, cleaning the mussels isn't a lot of fun, but it's not hard). I used 16 oz. of wine and added a sprig of tarragon and 3 blades of chives to the bouquet garni. I didn't use a bay leaf because I didn't have one, but I can't imagine a better broth. We ate this in individual bowls and like Lisa C. sopped up the wonderful broth with crusty bread. I swear I think the broth is better than the mussels! THANK YOU, Lisa C. for a wonderful recipe! Sure do understand why your friends clamor to come to your annual mussel party!



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