Moules Marinieres


  • pt. mussels
  • 1 shallot, chopped finely
  • 5–6 stalks of parsley
  • ⅓ of a bay leaf
  • sprig of thyme
  • pinch of pepper
  • ¼ pt. dry white wine (½ water and ½ dry cider can be used)
  • 1 loz. butter
  • chopped parsley


Open the mussels by the French method. Strain the liquid through muslin, to remove any traces of sand, then return the liquid to the pan with the butter and boil rapidly until reduced by half. Meanwhile, remove the beards from the mussels, and return the mussels to their half-shell, discard empty shells. Arrange in soup plates, pour the reduced liquor over the mussels and sprinkle with chopped parsley.