Alcohol Bread/Muffins Dairy Europe French Mussels Seafood Steam Vegetables

Moules marinière with garlic, cream and parsley

Moules Marinière - TheRecipe.Website
Written by Kate thecook
Moules Marinière - TheRecipe.Website

Moules marinière with garlic, cream and parsley

I have cooked this as a starter and as a main dish and both of them go down well. Even my grandchildren love this recipe.
4.80 from 80 votes
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Course: Main Dish, Starter
Cuisine: French
Keyword: Dairy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 351kcal



  • Wash the mussels under cold, running water and throw away any that don't close when tapped.
  • Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife.
  • Give the mussels another quick rinse to remove any little pieces of shell.
  • Heat a pan, big enough to hold all of the mussels, over a high heat and soften the garlic and shallots in the butter with the bouquet garni,
  • Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes.
  • Give the pan a good shake every now and then.
  • Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
  • Spoon into warmed bowls and serve with lots of crusty bread.


Sodium: 834mg | Sugar: 1g | Fiber: 0.02g | Potassium: 955mg | Cholesterol: 82mg | Calories: 351kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 7g | Fat: 16g | Protein: 35g | Carbohydrates: 12g