Moules Marinière

Unlike other solid ingredients, mussels are measured by volume rather than weight. A normal serving would be 1/2 litre mussels per person. This is a cheap and satisfying dish.
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Shellfish
Servings: 4 people


  • 2 l mussels
  • 1 onion finely chopped
  • 4 tbsps white wine
  • 50 g butter
  • 1 tsp flour
  • 1 tsp parsley finely chopped


  • Wash the mussels in cold water.
  • Remove the “beard” - the hairy like strands that come out of the shell.
  • Throw away any mussels with broken shells or any which remain open.
  • Melt half the butter in a large saucepan.
  • Add the onion, wine and mussels.
  • Cover with the lid.
  • Cook for 3-5 minutes, shaking occasionally, until all the mussels have opened.
  • Remove the mussels from the pan, leaving the juice behind and throw out any that have not opened.
  • Keep the mussels hot.
  • Cream the remaining butter with the flour and add to the juice in the pan.
  • Stir over a low heat until thickened.
  • Add the parsley and pour over the mussels to serve.
  • This goes well with a good garlic bread to mop up the juices.