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Moules Mariniere

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Moules Mariniere

  • Non Veg
  • 40 mins
  • Serves 2
  • Easy


How to Make Moules Mariniere

  • Heat a pan at low flame. Melt butter. Keep it covered.
  • Chop garlic, fresh parsley, celery leaves and shallot and mix with dry cider. Add the mixture to the pan.
  • Then add mussels. Cover the pan with lid and cook for 2 minutes.
  • When the mussels open, remove them from the pan and place them on a plate.
  • Remove pan from the flame. Strain the stock then place the pan back on the flame. Let it come down by half.
  • Add cream in a separate, small pan and let it come to a boil until it thickens.
  • Add cream to the other pan. Remove the pan from flame and add a large stick of butter.
  • Pour butter over mussels.
  • Add parsley dressing.
  • Serve warm.


  • When you go out and buy the mussels, they should already be washed. Their beards should be removed.
  • If you collected mussels yourself, wash off dust particles in running water.
  • If you have opened any mussels, tap them and if they do not close instantly, they need to be discarded.
  • While washing them, scrape off their beards.
  • Also, mussels that do not open after cooking should be discarded.
  • Moules Marinieres is an essential French holiday dish. It is usually taken with wine and baguette as a sideline.
  • Mussels are usually overlooked and considered poor man’s seafood.
  • Mussels may be cooked in either white wine or dry cider.
  • While washing mussels, avoid scrubbing the shells since the color sheds while cooking and causes mussels to look gray.
  • You could tell that the mussels are not fresh if they start floating on the surface while cooking. Throw them away or have them replaced if you bought them.
  • Close the mussels by pressing them together. If they don’t close immediately, discard them.

Use a knife to scrape off barnacles. Pull out the beards. Then wash them properly.

Noel Zola

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