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Moules Mariniere (French Mussels in White Wine Sauce)
4.9 from 138 votes

Moules Mariniere (French Mussels in White Wine Sauce)

Moules Mariniere is a French dish that combines fresh black mussels with a creamy white wine sauce infused with minced shallots, celery, fresh herbs, and butter. The mussels are briefly steamed in white wine until opened and served coated with a lightly thickened sauce featuring cream and a hint of white wine vinegar. This dish delivers a delicate balance of briny shellfish with aromatic, smooth sauce.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: French

Ingredients

  • 1 kilogram black mussels
  • 400 milliliters fresh cream
  • 250 ml white wine dry
  • 3 French shallots about 90 grams (3 ounces) finely diced
  • 1 celery stalk
  • 2 tablespoons thyme fresh, finely chopped
  • 3 bay leaf fresh
  • 3 tablespoons parsley fresh, finely chopped
  • 65 grams butter
  • 1 tablespoon white wine vinegar

Instructions

    Cup of Yum
  1. Note: This recipe serve 4 as a first course or 2 substantial main course servings.
  2. Clean the mussels.
  3. Place a large pot on low heat.
  4. Add the butter.
  5. Soften shallots, celery and garlic for about 5 minutes, stirring occasionally.
  6. Add the thyme, bay leaves and cream, then increase the heat to high.
  7. Bring to the boil and then reduce the heat and simmer for approximately 10 minutes.
  8. Meanwhile place a deep pan or pot with a fitted lid on high heat, add the wine and bring to the boil.
  9. Heat the serving dish by filling it with some hot water.
  10. Add the mussels to the wine and cover, cook for 1-2 minutes.
  11. Drain and dry the serving dish.
  12. Remove the lid from the mussel pan and remove any mussels that are open, place them in the serving dish and cover with foil.
  13. Continue to boil the wine and mussels until they have all opened and transfer them to the serving dish.
  14. Once all of the mussels have opened (discard any stubborn ones that refuse to open) strain the wine through a fine strainer into the cream sauce reduce a further 10 minutes.
  15. Remove the bay leaves.
  16. Stir through the vinegar and pour the sauce over the mussels.
  17. Garnish with parsley and serve.
  18. Enjoy with some crusty French bread, a glass of good dry white wine and a smile on your face.

Notes