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Mussels Mariniere

"This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce."
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50 m servings 298 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
  2. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
  3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

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Read all reviews 96
  1. 123 Ratings

Most helpful positive review

This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier versi...

Most helpful critical review

My husband tried it the first time and it was horrible. I tried the next day, with a better wine, and it was pretty good, but nothing I’d rate as absolutely delicious. I’ll try one more time wi...

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Most positive
Least positive

This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier versi...

My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a ...

It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!

Awesome!!! The sauce was fantastic, restaurant-quality. Thanks Christine! My husband stated that he liked these better than the ones served at our favorite Italian restaurant. I left out the o...

This was very easy to fix. Next time I would add salt to the broth. My husband loved it. Thanks.

Quick and easy mussels in a rich and delicious sauce. I put some sundried tomato flavoured linguini in a bowl, put the mussels on top and covered in the sauce. It was great and was done (from ...

Awesome. Good wine is a must. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread.

This mussel recipe is really easy. The mussels turned out great - free of saltiness and grit. The sauce was great to dip bread in too. TIP: do not use a whole onion, this was waaaay too much....

In most places you can find farm raised mussels and these cut down on the time it takes to make them. The recipe was easy and great. You can add about a shot of whipping cream (if you are maki...