Moules marinière
Steamed mussels in a silky white-wine and cream sauce with parsley and lemon — quick, briny and utterly moreish.
Moules marinière is the kind of dish that makes you feel seaside-sophisticated with minimal faff. Fresh mussels are steamed in a punchy white wine sauce, lifted with parsley and a lick of cream if you like it richer.
Make it on a weeknight or for a relaxed dinner party — it cooks fast, cleans up easy and is best served with crusty bread to soak up the juices.
Ingredients
- 1 1/2 kg fresh mussels
- 300 ml dry white wine — a good but inexpensive dry white
- 1 brown onion — small, finely sliced
- 3 garlic cloves — crushed or finely sliced
- 50 g unsalted butter
- 15 ml olive oil
- 100 ml double cream — optional for a richer sauce
- 20 g fresh flat-leaf parsley — roughly chopped
- 1 bay leaf
- black pepper — freshly ground, to taste
- 1 lemon — juice and wedges to serve
- sea salt — a pinch for the soak and to taste when finishing
Instructions
Scrub the mussels under cold running water, pull off any beards and discard any with cracked shells. Place the mussels in a large bowl of cold water with a generous pinch of sea salt and leave to soak for 30 minutes to purge grit.
While the mussels soak, finely slice the brown onion, crush the garlic cloves and roughly chop the fresh flat-leaf parsley.
Heat the unsalted butter and olive oil in a large wide pan over a medium–high hob. Add the sliced brown onion and bay leaf and sweat gently for 4–5 minutes until soft but not coloured.
Add the crushed garlic and cook for 30 seconds, stirring constantly so it softens without burning.
Pour in the dry white wine and bring to a brisk simmer for about 2 minutes to reduce slightly and concentrate the flavour.
Drain the mussels and add them to the pan, then cover with a lid and steam for 4–6 minutes until the shells have opened. Shake the pan once or twice while steaming to move the mussels around.
Remove the lid, discard any unopened mussels, stir in the double cream and chopped fresh flat-leaf parsley, warm for 30 seconds, then squeeze in the lemon juice and season with black pepper and a small pinch of sea salt if needed.
Serve immediately in deep bowls with plenty of the sauce. Offer crusty bread to mop up the juices and extra lemon wedges if liked.
Tips
- Purge mussels in salted cold water for at least 30 minutes to remove sand — you’ll thank yourself at the first spoonful.
- Don’t overcook: once the shells open, they’re done. Overcooked mussels become rubbery and tough.
- If you prefer a lighter sauce, omit the double cream and finish with a little extra wine and parsley — still delicious.
- Make ahead: prepare the sauce base (onion, garlic, wine) and refrigerate for up to 24 hours; add mussels and finish when ready to serve.
- Reserve any unopened mussels after soaking — if they remain closed before cooking discard them; after cooking discard any that still haven’t opened.
Substitutions
dry white wine → dry cider or a light fish stock, same quantity (300 ml)
Stays closedouble cream → omit entirely for a lighter, more traditional marinière (no replacement)
Noticeably differentunsalted butter → use an extra tablespoon of olive oil to keep it dairy-light
Stays close
Nutrition
Per serving · estimated
- 561
- Calories
- 41 g
- Protein
- 16 g
- Carbs
- 37 g
- Fat
- 2 g
- Fibre
- 4 g
- Sugar
- 480 mg
- Sodium
FAQ
How can I tell if mussels are fresh?
Fresh mussels smell of the sea, not fishy or off. Shells should be closed or close when tapped. Discard any with broken shells.
Can I use frozen mussels?
Yes — use defrosted mussels and skip the grit-soak. Cooking time will be similar; add them to the reduced wine and heat through until piping hot.
What if some mussels don't open?
Discard any mussels that remain tightly closed after cooking. They may be unsafe to eat.
What should I serve with moules marinière?
Crusty bread is essential for mopping up the sauce. Hand-cut chips or a simple green salad are also lovely alongside.
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