Steamed mussels (moules marinière)

  • 2 persons
  • cooking time: 20 min
  • difficulty


  • 35 1/3 - 53 -ounce mussels
  • 1 clove of garlic
  • 1 shallot
  • handful of parsley
  • 1 celery stalk
  • lump of butter
  • pepper
  • 3/4 cup white wine
  • 1 tbsp. cream

How to prepare

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!