Moules mariniere


by: Carolina Girl

Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish and the most common recipe used in restaurants nowadays.


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serves: 4

4 lb (1.75 kg) mussels (cleaned)

1/4 cup (50 g) unsalted butter

1 onion (minced)

1/4 cup dry white wine

1 tablespoon coarsely chopped flat-leaf parsley

Nutrition Facts
Moules mariniere

Servings Per Recipe: 4

Amount per Serving

Calories: 437

  • Total Fat: 12.7 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 133.8 mg
  • Sodium: 1300.9 mg
  • Total Carbs: 19.9 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 1.4 g
  • Protein: 54.4 g

how is this calculated?

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1.  Wash the mussels under plenty of cold water. Discard any that are open and won't close up when lightly squeezed. Pull out the tough fibrous beards, or "byssus," protruding from between the tightly closed shells.

2.  Knock off any barnacles with a large knife, then give the mussels another quick rinse to remove any little bits of shell.

3.  Put the mussels into a very large pan with the butter, minced onion, and white wine. Make sure that there is plenty of room in which the mussels can be moved around. If the pan is overcrowded, those at the bottom will overcook before the heat can reach those at the top, so never more than half-fill the pan.

4.  Cover and cook the mussels over a high heat, shaking the pan vigorously every now and then, for 3 to 4 minutes, until they have all just opened.

5.  Spoon the mussels into one large or four individual warmed bowls. Add the parsley to the cooking juices, then pour all but the last 1 to 2 tablespoons, which might contain some grit, over the mussels. Serve with plenty of crusty white bread.

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