-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 298Original recipe yields 4 servings
- Adjust
- US
- Metric
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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 101131 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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....