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Mussels Sailor Style (Moules Mariniere)

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“Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.”

Ingredients Nutrition

  • 2 lbs fresh mussels
  • 2 12 ounces butter
  • 4 shallots (or small onions)
  • 2 garlic cloves, crushed
  • 12 ounces dry white wine
  • 1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
  • salt & freshly ground black pepper
  • 2 tablespoons chopped parsley


  1. Place mussels in bowl and cover with cold water.
  2. Discard any that are open or cracked.
  3. Scrub under cold running water and remove beards.
  4. Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
  5. Add wine and bouquet garni.
  6. Bring to a boil for 2 minutes.
  7. Add a pinch of salt and black pepper to taste.
  8. Add mussels and cover pot.
  9. Cook over high heat until mussels open.
  10. Remove mussels from pot with a slotted spoon, set aside (keep warm).
  11. Discard any mussels that did not open.
  12. Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
  13. Sprinkle with parsley and stir.
  14. Place mussels into a warmed serving dish and pour liquid over top.
  15. Serve.

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