Real Recipes From Real Home Cooks ®

moules marinière

Recipe by
Francine Lizotte
Surrey South, BC

Elegant and quick & easy to make, this classic recipe is so tasty and can be served as an appetizer or a main course.

yield 2 servings
prep time 12 Min
cook time 15 Min
method Stove Top

Ingredients For moules marinière

  • 2 Tbsp
  • 1/2 c
    shallots, finely chopped
  • 2 sm
    cloves garlic, pressed
  • 2 tsp
    lemon zest
  • 1 c
    dry white wine
  • 2 Tbsp
    freshly squeezed lemon juice
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4 lb
    mussels, scrubbed, debearded and rinsed
  • 2 Tbsp
    fresh parsley, chopped
  • 1/2 c
    35% heavy cream
  • 4 lg
    lemon wedges, for garnish

How To Make moules marinière

  • 1
    In a large pot over medium heat, add butter and when it starts sizzling, add shallots; sauté for 1 minute. Add garlic and lemon zest; sauté for 1 minute.
  • 2
    Stir in white wine and lemon juice; season with black pepper. Increase the heat to high and bring to a boil. As soon as the mixture is boiling, add mussels. Cover and cook for 3 minutes. Add parsley, stir well, cover and cook for another 2 minutes or until the mussels open. Discard any mussels that remain closed.
  • 3
    Remove mussels with a slotted spoon and place them in serving bowl; set aside. Reduce broth to half. Add heavy cream, stir well and cook until sauce thickens, about 2 to 2 ½ minutes. Before the sauce is done, taste and adjust if necessary.
  • 4
    Pour sauce over mussels and garnish with lemon wedges. Serve along with crusty bread.
  • 5
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