Moules Marinière

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

I love eating large bowls of mussels, with some good bread to mop up any juices. Moules Marinière is a French classic that, for me, stands as a complete dish. I have added one or two extra flavours but they are optional, so you can keep this dish as simple as possible.


  • 1 kg ( lb) live mussels, washed, scrubbed and ‘beards’ (the threads that hang from the shells) removed
  • 50


Melt 15 g (½ oz) of the butter in a saucepan and add the shallots or onions, carrots, celery and garlic. Cook for a few minutes, until beginning to soften, and then add the diced leek, if using. Cook