Classic Moules Mariniere

    40 minutes

    Fresh mussels are simmered in butter and white wine with plum tomatoes. The are seasoned with freshly crushed garlic, diced spring onions and chopped parsley.

    313 people made this

    Serves: 6 

    • 50 fresh mussels, scrubbed and debearded
    • 2 tablespoons extra virgin olive oil
    • 5 cloves garlic, crushed
    • 3 spring onions, diced
    • 3 plum tomatoes, diced
    • 1 cup white wine
    • 2 tablespoons butter
    • 1 bunch fresh parsley, chopped
    • salt and freshly ground black pepper, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
    2. Heat olive oil in a large saucepan over medium-low heat. Add garlic and fry for 1 minute, but do not brown. Add the spring onion and tomatoes. Cook until almost tender. Pour in the white wine then stir in the butter and parsley. Bring to a boil and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
    3. Add the mussels to the pot, cover and allow to cook until the shells are opened, about 8 to 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells.

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    Reviews in English (248)


    Used different ingredients. Very good recipe. I followed the directions on my first dish, but with the 2nd I had to make several revisions. I doubled the sauce, I added more chopped garlic, cooked it in my favourite chardonnay, (use your favourite white wine) and cooked it to a reduction, (about 15 mins on high) I put in the chopped tomatos and cooked it for 4-5 mins before adding in the mussels and covering the pot with a lid, 5 mins into the mussels cooking I threw in the green onions and parsley, stirred it around and covered it for an additional 5 mins before it was done. I found that if you added the green onions, parsley and tomato too soon like the recipe calls for, you lose the flavour of all. In adding the veggies close to serving it keeps all of the natural flavours in. Great recipe.  -  29 Sep 2008


    Simple, delicious, and addictive! Herbs de Provence are a great addition. Better double the recipe, because your guests will be chowing down!!  -  29 Sep 2008


    Used different ingredients. I loved this recipe with clams! Also, I added a little Herbes de Provence. Definite crowd pleaser, and so easy!  -  29 Sep 2008