20 mins

Ingredients for Mussels in White Wine (Moules Marinière)



Currently displaying quantities in US Imperial Measurements
How to Cook Mussels in White Wine (Moules Marinière)
- Prepare the mussels, peel and quarter the onion and finely chop the celery. Place the wine, onion, butter, celery, bouqet garni and a twist or two of fresh pepper into a large pan. Bring to simmering heat and leave for three or four minutes to soften the celery.
- Place the mussels in fresh cold water for a few seconds to wash them (do not leave them in the water since they will open and release their own water, which is an integral taste of this recipe). Transfer them to the pan, cover and boil gently for 6-7 minutes, shaking the pan or turning the mussels occasionally so that hey all get cooked.
- Et Voila! Simple as that!
- Discard the bouquet garni and the onion and serve these wondrous critters into large bowls. Personally, Meester Graham just likes the uncomplicated taste of the mussels. If, however, you like to taste the onion too, finely chop it (like the celery) and leave it in the sauce.
- Ladle some of the juice over the mussels and garnish with a little freshly chopped parsley. You can then sit back and enjoy the taste of the most delightfully delicious plump, pinkish-orange meat inside glistening blue shells, yawning open in a sea of wine and herbs! What could be nicer?

You can turn the juice into a rich sauce if you wish by removing the mussels from the pan, strain the liquid through a sieve (strainer), return it to the pan and stir in three or four tablespoons or fresh double cream (heavy cream). This rich variation can then be poured over the mussels
Reviews of Mussels in White Wine (Moules Marinière)
![]() Just need to add that the mussels are cooked when they are fully opened and you do need to keep moving them round. I love this simple recipe, though I do amend it by removing the mussels when they're cooked (keep them warm), stirring cream into the remaining sauce then adding back the mussels. That's really delicious! lillian (1 review) |
What To Eat Tonight

Pasta, Rice and Noodles don't have to be plain and ordinary. In fact there are many complex dishes using these versatile ingredients.

Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.

Burgers are so versatile. They can be made from almost any type of meat and they can be accompanied by a whole range of goodies.
Other Fish & Seafood Recipes

Black pudding, King Scallop and Apples - that beautiful combination of sweet apples, tender scallop and the oatmeal and barley of black pudding.

The yummy tastes of Morocco rolled into an incredibly simple recipe that will satisfy the whole family. Seafood Tajine is spicy without being too hot.

Leek and Smoked Salmon Rolls is an upmarket version of ham and leek bake. Not only is it an unusual dish, it's also good for your figure!