Moules Mariniere |

Posted on

17 September 2012



Moules Mariniere

Moules Mariniere


3 lb. mussels
2 garlic cloves, minced
1 onion finely chopped
1 stalk celery finely chopped
1tbsp. butter
2 bay leaves
2 whole sprigs of fresh thyme
4 fl oz. white wine
4 fl oz. double cream
handful parsley, chopped


  • Make sure that the mussels are washed and cleaned properly before cooking
  • In a large pot melt the butter and gently sauté the onion, garlic and celery with the bay leaf and the thyme
  • Once the vegetables are softened add the wine and bring to a boil
  • add the mussels and cook covered for 3-5minutes
  • Give the pot a generous shake every couple of minutes
  • remove the bay leaf and thyme and stir in the cream and parsley
  • remove from the heat and serve with pomme frites
Cooks Note

Serves 4

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