Skip to main content
Author: Paul Merrett
  • Activity
  • 5 minutes

Recipe: Moules mariniere

Updated Wednesday, 27th April 2005

Improve your mussels without breaking a sweat

This page was published over 17 years ago. Please be aware that due to the passage of time, the information provided on this page may be out of date or otherwise inaccurate, and any views or opinions expressed may no longer be relevant. Some technical elements such as audio-visual and interactive media may no longer work. For more detail, see how we deal with older content.

Serves 2


  • 1 kilo (2 lb) of mussels
  • 100 ml (4 fl. oz) white wine
  • 300 ml (10 fl. oz )of chicken stock
  • 11/2 shallots, peeled and sliced
  • 1 garlic clove, peeled and chopped
  • 170 ml (6 fl. oz) double cream
  • 1 dsp flat-leaf parsley, finely chopped
  • 1 white French breadstick
  • salt and pepper


  1. Before starting to cook, remove and throw away any mussels which are open.
  2. Heat a pan with nothing in it until it’s red hot. Now add the shallots, garlic and mussels. Put the lid on the pan and shake vigorously.
  3. Take the lid off and pour in the wine.
  4. Let the mussel mixture cook for a minute with the lid on and then again shake vigorously.
  5. Add the stock and bring the mussel mixture to the boil with the lid on. You’ll see the shells opening.
  6. Meanwhile heat the double cream until just boiling and add it to the mussel mixture. Let the mixture come to a boil.
  7. The sauce will look lightly creamed and stocky in consistency.
  8. Pour the mussels and sauce into a bowl and serve immediately, finishing the dish off with finely chopped parsley. (Do not eat any of the mussels that are still closed after cooking. Throw these away).
  9. Serve with a crusty French breadstick.



Become an OU student


Ratings & Comments

Share this free course

Copyright information

Skip Rate and Review

For further information, take a look at our frequently asked questions which may give you the support you need.

Have a question?