Find More Recipes

Mussels in White Wine (Moules Marinière)

Ready in 20 mins

Recipe by Graham 

Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish that I've never tired of cooking (and eating)! Just add a small plate of French Fries with mayonnaise and it's like a little corner of paradise!

Preparation Time

10 Minutes

Cooking Time

10 Minutes

Ingredients for Mussels in White Wine (Moules Marinière)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 2:

3 lb fresh mussels
¼ pint dry white wine
2 oz butter
1 onion
1 stick celery
  bouquet garni
  fresh pepper

How to Cook Mussels in White Wine (Moules Marinière)

  1. Prepare the mussels, peel and quarter the onion and finely chop the celery. Place the wine, onion, butter, celery, bouqet garni and a twist or two of fresh pepper into a large pan. Bring to simmering heat and leave for three or four minutes to soften the celery.
  2. Place the mussels in fresh cold water for a few seconds to wash them (do not leave them in the water since they will open and release their own water, which is an integral taste of this recipe). Transfer them to the pan, cover and boil gently for 6-7 minutes, shaking the pan or turning the mussels occasionally so that hey all get cooked.
  3. Et Voila! Simple as that!
  4. Discard the bouquet garni and the onion and serve these wondrous critters into large bowls. Personally, Meester Graham just likes the uncomplicated taste of the mussels. If, however, you like to taste the onion too, finely chop it (like the celery) and leave it in the sauce.
  5. Ladle some of the juice over the mussels and garnish with a little freshly chopped parsley. You can then sit back and enjoy the taste of the most delightfully delicious plump, pinkish-orange meat inside glistening blue shells, yawning open in a sea of wine and herbs! What could be nicer?
GRAHAM'S HOT TIP:
You can turn the juice into a rich sauce if you wish by removing the mussels from the pan, strain the liquid through a sieve (strainer), return it to the pan and stir in three or four tablespoons or fresh double cream (heavy cream). This rich variation can then be poured over the mussels