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My review
Mussels Mariniere
Christine
"This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce."
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Ingredients
50 m servings 298Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
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Reviews
Read all reviews 98126 Ratings
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Most helpful positive review
8/31/2002
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier versi...
Most helpful critical review
9/20/2008
My husband tried it the first time and it was horrible. I tried the next day, with a better wine, and it was pretty good, but nothing I’d rate as absolutely delicious. I’ll try one more time wi...
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8/31/2002
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier versi...
8/25/2002
My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a ...
9/4/2002
It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!
2/1/2006
Awesome!!! The sauce was fantastic, restaurant-quality. Thanks Christine! My husband stated that he liked these better than the ones served at our favorite Italian restaurant. I left out the o...
3/23/2002
This was very easy to fix. Next time I would add salt to the broth. My husband loved it. Thanks.
6/4/2001
Quick and easy mussels in a rich and delicious sauce. I put some sundried tomato flavoured linguini in a bowl, put the mussels on top and covered in the sauce. It was great and was done (from ...
1/6/2003
Awesome. Good wine is a must. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread.
11/13/2002
This mussel recipe is really easy. The mussels turned out great - free of saltiness and grit. The sauce was great to dip bread in too. TIP: do not use a whole onion, this was waaaay too much....