Mussels Mariniere Recipe -
Mussels Mariniere Recipe
  • READY IN 50 mins

Mussels Mariniere

Recipe by  

"A wonderful mussel sauce served over a bed of noodles."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    15 mins

    50 mins


  1. Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
  4. Divide pasta into 4 bowls and spoon mussels over noodles.
  5. Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2004

This recipe was prepared in less than half an hour and was BETTER than that italian restaurant chain that I love so much!! Excellent receipe. If you love mussels, you will love this.

Most Helpful Critical Review
Jul 07, 2005

This recipe was quick and easy to make but it was missing just one thing. Flavour. I won't be making this again.

Feb 19, 2009

This recipe was amazing! I was a little nervous about making mussels as I'd never made them before, but this recipe was so easy. I bought live mussels that were already debearded. My boyfriend is from Cape Breton NS and had lots of good advice for making mussels. Soak them in fresh water for a half hour and they'll filter out most of the sand. Throw out any mussels that don't close up tight after being soaked, and after steaming, throw out any that don't open. This made a great romantic Valentine's Day meal with a few glasses of wine and some French bread!

Nov 18, 2006

This recipe, for us, is absolutely awesome, since we eat lots of seafood and shellfish. I have prepared it just once, but have wanted it every day since. It is very simple to prepare, and it tastes like you labored for hours in the kitchen. It's so good that I'm going to show our friend, a restaurant owner, how to prepare this recipe. He might even put it on the menu. Thank you for submitting this recipe.

Nov 28, 2007

Really good. I, as well, was afraid the wine might over-power the mussels so I used half wine, half broth (hot water and chicken bullion). Also, I didn't have thyme, but I did add some lemon juice, extra onion and garlic, and Emeril's Italian Essence. Also, SHRIMP! My husband and I thought this recipe was very flavorful. Served over whole wheat fettuccine. Would definitely make again.

Feb 07, 2011

Great recipe -- very easy and incredibly flavorful. This will become part of our rotation. I doubled the garlic and substituted 1/2 cup of chicken broth for some of the wine. I used Pino Grigio. I sauteed the onion and garlic until soft, then added the other ingredients and simmered on low to medium heat for about ten minutes before adding the mussels. One other tip. We buy mussels by weight, not volume. We find that 3/4 pound per person is a generous portion. Bon appetit!

Mar 03, 2004

This is such a great recipe that it still tasted really good after I overcooked it! The wine, thyme and onions made a fantastic combination. I definatly suggest not multi-tasking while making this dish - it cooks fast. Enjoy, we did!

Nov 07, 2005

This is a good recipe i added more garlic then what calls for to give it extra flavor.


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  • Calories
  • 699 kcal
  • 35%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 335 mg
  • 13%

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

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