Moules Marinieres (Mussels in White Wine Sauce)

A restaurant style dish that is so easy to make and tastes divine!


  • 1.75 kg Mussels
  • 2 shallot (finely chopped)
  • Garlic (finely chopped)
  • Small bunch of fresh flat-leaf parsley (coarsely chopped)
  • 20g Unsalted butter
  • 2 tbsp half-fat crème fraîche
  • 100ml Single cream
  • 100 ml Dry white Wine
  • Extra virgin olive oil
  • White pepper to taste

Moules Marinieres (Mussels in White Wine Sauce)Method

  1. Immerse the mussels in a bowl of salted water for 15 minutes.
  2. Scrub, debeard and wash them well.  Discard any open ones that won’t close when lightly pressed.
  3. Heat a splash of olive oil in a large wide-bottomed pan over medium-high heat, and then add the butter.
  4. Add the garlic and shallots and sauté them until soft but not browned.
  5. Turn up the heat, add the white wine and bring to boil.
  6. Toss in the mussels, cover and cook for 3-5 minutes. Give them a good shake now and then. Most of them should be open after 3 minutes or so, cook until they have all opened up.
  7. Mix in the pepper, crème fraîche, single cream and chopped parsley and remove from the heat.
  8. Spoon into a bowl and pour the sauce over. Serve with grilled bread and a lemon wedge.

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