Moules Mariniere

  • Moules Mariniere
  • Moules Mariniere
  • Moules Mariniere
  • Moules Mariniere
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  • 1.5 kg mussels
  • 2 Tbls olive oil
  • 100 g unsalted butter
  • 1/2 cup cream
  • 1 x onion, diced finely
  • 2 cloves garlic diced
  • 2 x shallots, finely sliced
  • 100 ml dry white wine
  • 1/2 cup chopped parsley
  • 1 tspn on dried chilli
  • 2 Tbls chopped parsley for garnishing


Heat olive oil and butter in a large pan on gentle heat. Add onions, garlic and shallots and cook, stirring for a few minutes. Add mussels, white wine, parsley, chilli, and season with pepper.

Cover with a lid and steam the mussels until they have all opened. It takes about 5 minutes.

Shake the pan a couple of times during the cooking.

Just before serving add cream and stir.

Lift mussels from the pan into a bowl. Ladel sauce all over the mussels, sprinkle with fresh parsley and serve with crusty bread.

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