Steamed mussels (Moules Marinière)
Fish tales

Steamed mussels (moules marinière)


We’re making a classic French dish; Moules Marinière, steamed mussels! This is the kind of food I used to eat after work when I was a chef in Paris, oh the memories..

  • 1

    Cut the shallot, garlic clove and celery stalk finely. Remove the leaves from the parsley stalks and save them for later. Chop the parsley stalks finely.

  • 2

    Heat a pan and add a lump of butter. Add the garlic, shallot, parsley stalks and celery stalk to the pan. Add some pepper. Do not add salt, the mussels already contain salt water.

  • 3

    Add the white wine and let it evaporate for 1/3.

  • 4

    Add the mussels and let it cook for 2 minutes with the lid on. When 90-95% of the mussels are open, stir them and then take them out of the pan and put them in a bowl. Keep the liquid in the pan.

  • 5

    Add the cream to the pan, stir and let it simmer with the white wine and vegetables until 1/3 has evaporated.

  • 6

    Add the mussels to the pan again and give it a good stir. Roughly chop the parsley leaves and add half to the pan. Stir well.

  • 7

    Put the mussels on a plate and finish off with the rest of the parsley. Enjoy!


  • - 1-1,5 kg. mussels

  • - 1 clove of garlic

  • - 1 shallot

  • - handful of parsley

  • - 1 celery stalk

  • - lump of butter

  • - pepper

  • - 200 ml. white wine

  • - 1 tbsp. cream

  • 20 min
  • 2 persons