Moules Mariniéres

Moules Mariniéres

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To serve – 4

Preparation time – 15-20 minutes
Cooking time – 15 minutes

Serve French style with “frites” and crusty bread to mop those lovely juices.

Nutritional count per serving
Energy -415kcal/1736kj; Carbohydrate 1g, of which sugars 1g,Fat 14g of which saturates 6g; Fibre 0g: Sodium 2g.


40g/1 ½ oz butter 2 onions, finely chopped 3.6kg/8 lb mussels, prepared. 2 garlic cloves, crushed 600ml/1 pint dry white wine 4 bay leaves 2 sprigs of thyme Salt and freshly ground black pepper 2-4 tbsp chopped flat-leaf parsley


  1. Prepare the mussels by scrubbing and trimming off the beard. If any do not close tightly when tapped, they are dead and should not be used.
  2. Melt the butter in a large, heavy-based saucepan, add the onions and fry gently until lightly browned. Add the mussels, garlic, wine, bay leaves and thyme. Season to taste. Cover and bring to the boil and cook for 5-6 minutes, or until the mussels have opened, shaking frequently.
  3. Remove the mussels with a slotted spoon, discarding any that remain closed. Transfer them to warmed bowls, cover and keep warm.
  4. Strain the liquor into a pan and bring to the boil. Season to taste, add the parsley, pour over the mussels and serve at once.

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