Mussels Sailor Style (Moules Mariniere)

Recipe by Lambkyns
READY IN: 35mins


  • 2
    lbs fresh mussels
  • 2 12
    ounces butter
  • 4
    shallots (or small onions)
  • 2
    garlic cloves, crushed
  • 12
  • 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.