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Patti's Mussels a la Mariniere


"This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams."
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25 m servings 161 cals
Original recipe yields 6 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 151 mg
  • 6%

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

  • Cook

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  1. Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
  2. Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
  3. Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

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Read all reviews 231
  1. 322 Ratings

Most helpful positive review

Very good recipe. I followed the directions on my first dish, but with the 2nd I had to make several revisions. I doubled the sauce, I added more chopped garlic, cooked it in my favorite chardon...

Most helpful critical review

I think my dissatisfaction with tis recipe could be chalked up to user error. The mussels were perfectly cooked but the broth was too "sharp". I used a pinot grigio as that was what we had on ha...

Most helpful
Most positive
Least positive

Very good recipe. I followed the directions on my first dish, but with the 2nd I had to make several revisions. I doubled the sauce, I added more chopped garlic, cooked it in my favorite chardon...

Best mussels we ever had! This was the first time I made mussels and was a little nervous. They ended up dazzling us and we both agreed they were better than any restaurant's. So, I had to do...

Absolutely delicious! I doubled the sauce and served over linguini, and I highly recommend serving it this way. I also add a little more garlic than is called for.

Very good- I doubled the ingredients for the sauce and used about 35 mussels. Also, I replaced the chopped roma tomatoes with a can of fire roasted diced tomotoes to add another layer of depth ...

Of all the mussels recipes, I trusted this one and was not steered wrong! It was amazing, I did substitute one can of diced tomatoes for the 3 plum tomatoes and it was delicious, lots of compli...

Awesome recipe! I had never prepared mussels before and these were really simple. I was hoping to duplicate a mussels recipe that a local restaurant makes and this one was REALLY close. I just f...

This was absolutely amazing and better than the mussels at my favorite restaurant!! I only made some slight variations in the recipe based on what others had recommended: 8 cloves of minced garl...

Wow! Delicious! I subbed sherry for the wine, yellow onion, a 1/2 14 oz can diced tomatoes because it's all I had in the house and added a splash of half-n-half. Outstanding. I will make it ...

Delicious! I've tried a few other recipes for mussels but this one's a keeper. I'm not a big fan of green onions so I used a chopped shallot instead. These are as good as any I've had in a re...