Moules Marinière

Steamed Mussels



U.S. Metric Ingredients
7 lb 3.2 kg Mussels, in shells
3 oz 90 g Shallots or onions, chopped fine
6 6 Parsley stems
¼ tsp 1 mL Pepper
1 cup 250 mL White wine
¼ cup 60 mL Chopped parsley
3 oz 90 g Butter
to taste to taste Salt
to taste to taste Lemon juice



  1. Scrub the mussels well with a stiff brush and remove the beards. Clean them well by soaking them according to the procedure given in Chapter 19.
  2. Place the mussels in a stockpot or large saucepot. Add the shallots or onions, parsley stems, pepper, and wine.
  3. Cover the pot and set it over moderately high heat. Cook until the mussels open, about 5 minutes.
  4. Drain the mussels and strain the liquid through cheesecloth into a broad saucepan. Bring to a boil.
  5. Add the parsley and butter. Swirl the liquid in the pan until the butter is melted. Season to taste with salt and a few drops of lemon juice.
  6. For service, remove the top shells of the mussels (or leave them on, if desired). Place the mussels in broad soup plates and pour the sauce over them.

Per serving: Calories, 220; Protein, 20 g; Fat, 11 g (44% cal.); Cholesterol, 65 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 540 mg.


Steamed Mussels

Without Wine

Substitute water for the wine and add 2 fl oz (60 mL) lemon juice. Increase the onion or shallot to 6 oz (175 g) and add 3 oz (90 g) sliced celery.

Mussels in Cream

Prepare the basic recipe. Reduce the cooking liquid by half and add 1 cup (250 mL) heavy cream or a liaison of 2 egg yolks and 1 cup (250 mL) heavy cream.