Moules Marinière

Francine Lizotte


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


☆☆☆☆☆ 0 votes

2 servings
12 Min
15 Min
Stove Top


  • 2 Tbsp
  • 1/2 c
    shallots, finely chopped
  • 2 small
    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 large
    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. To view this recipe on YouTube, click on this link >>>>

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