🦪 Moules marinières
Moules marinières are mussels steamed in white wine with shallot, garlic and parsley, finished with a splash of cream that turns the cooking juices into a silky, briny sauce. The mussels are plump and tender. They are served piping hot in a deep bowl with the sauce poured over and a spoon for the broth.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.5 kg fresh mussels
- 150 ml dry white wine
- 2 shallots, finely chopped
- 2 garlic cloves, chopped
- 100 ml cream
- 1 tbsp oil
- A handful of chopped parsley
- Black pepper
Method
- Scrub and debeard the mussels, discarding any that are cracked or stay open when tapped.
- Soften the shallot and garlic in the oil in a large pot for 2–3 minutes.
- Add the wine and bring to the boil.
- Add the mussels, cover and steam for 4–6 minutes, shaking the pot, until they open; discard any that stay closed.
- Stir in the cream and parsley, season with pepper, warm through and serve at once.
How to make it lighter
- Use half the cream or leave it out for a lighter broth.
- Mussels are high in protein and low in fat, so a big bowl is a filling, moderate meal.
- Enjoy the broth with a spoon rather than soaking up large amounts with extra sides.
History
The name means "sailor-style mussels", and the dish is associated with the French Atlantic and Channel coasts, where mussels have long been farmed. Today it is a standard bistro dish across France and Belgium; the cream is a common addition, especially in Normandy.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →