Mussels Mariniere Recipe - Allrecipes.com
Mussels Mariniere Recipe
  • READY IN 50 mins

Mussels Mariniere

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    35 mins
  • COOK

    15 mins
  • READY IN

    50 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2004

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 version of the broth. Yum! Valerie

 
Most Helpful Critical Review
Sep 20, 2008

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 with a different wine.

 
Jan 23, 2003

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 shot of heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this appetizer will require full use of your first set.

 
Jan 29, 2003

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

 
Feb 01, 2006

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 onion and the bay leaf, added extra garlic, used dried parsley in place of fresh. Also, I only had white zinfandel for the wine, so being that its pretty sweet, I only used 1 cup, otherwise I think it would have overpowered the sauce. I doubled the butter though, to compensate. Took others suggestions and added a shot of heavy cream at the end, which helped thicken the sauce a bit. Served with crusty bread and we mopped it up! Mmmm! Definitely cook the mussels in the sauce - like another reviewer said, if you don't, you will lose that mussel "liquor" which is released when they open, that really makes the sauce! No need to strain the sauce after, thats just extra work! Just take the mussels out, melt that extra butter, and pour the sauce over them! Yum!

 
Jul 14, 2003

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

 
Jan 26, 2004

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 start to finish) in 15-20 mins.

 
Jul 14, 2003

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 making it for 2 people) to it and it makes the sauce creamier and better! I only used about 50 mussels(1 1/2lbs.) for two people and it was more than enough as an appetizer.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

How to Make Drunken Mussels

See how to make quick, delicious mussels steamed in white wine.

Thai Steamed Mussels

These delicious, Thai-inspired steamed mussels are ready in no time.

Mussels in a Fennel & White Wine Broth

See how to make mussels cooked in a fennel and white wine broth.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States