Mussels Mariniere Recipe

Mussels Mariniere Recipes

  • PREP 35 mins
  • COOK 15 mins
  • READY IN 50 mins


Original recipe makes 4 servings

  •  4 quarts mussels, cleaned and debearded
  •  2 cloves garlic, minced
  •  1 onion, chopped
  •  6 tablespoons chopped fresh parsley
  •  1 bay leaf
  •  1/4 teaspoon dried thyme
  •  2 cups white wine
  •  3 tablespoons butter, divided


  1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
  2. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
  3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
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