Called "moules marinieres" in French, these tasty mussels are cooked in a white wine sauce that is seasoned with bay, thyme and parsley. Enjoy with crusty bread.
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add double cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie - 21 Jul 2008
Quick and easy mussels in a rich and delicious sauce. It was great and was done (from start to finish) in 15-20 mins. - 21 Jul 2008
This mussel recipe is really easy. The mussels turned out great - free of saltiness and grit. The sauce was great to dip bread in too. TIP: do not use a whole onion, this was waaaay too much. Also, add a bit of cream to the sauce for richness. - 21 Jul 2008