Moules marinière

Moules MariniereImage:
Moules Mariniere

Mussels are in season in any month that has an ‘R’ is the old British adage, and this classic French\Belgian recipe is a restaurant classic which is deceptively easy to replicate at home. Although I love the mussels, my favourite part of the dish is the creamy white wine sauce, mopped up with fresh crusty bread, like a home-made Irish Soda Bread.


  • 1.75kg fresh live mussels
  • 1 garlic clove, finely chopped
  • 2 shallots, finely chopped
  • 15g butter
  • a bouquet garni of tied parsley stalks, thyme stems and bay leaves
  • 100ml dry white wine or cider
  • 120ml double cream
  • handful of parsley leaves, coarsley chopped

Serves 4 – Gluten Free*


  1. Wash the mussels under plenty of cold, running water, discarding any open ones that won’t close when lightly squeezed ot tapped.
  2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with the back of a large knife, giving the mussels another quick rinse to remove any little pieces of shell and beard.
  3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels (it should only be half full so that thay have enough space to steam).
  4. 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. 
  5. Give the pan a good shake every now and then.
  6. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
  7. Spoon into four large warmed bowls (discarding any closed mussels)

Serve with lots of crusty bread (chose your favourtie Gluten free bread for a gluten free version), to mop up the creamy sauce.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

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