Moules Mariniere

Mussels with wine, shallots and parsley


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Don’t be daunted by the prospect of serving mussels at home. They are inexpensive, easy to prepare and cook in a matter of minutes. This is the classic French way of serving them – simple and delicious.


  • 2.75 kg (6 lb) mussels
  • 4 shallots, chopped finely


Scrub the mussels with a stiff brush and scrape off any barnacles. Let the mussels rest in cold salted water. Change the water at intervals if it becomes muddy. Discard any with broken shells or that are open. Remove the beards just before cooking the mussels.

Using a large pan with a tight-fitting lid, bring the shallots and wine to the boil. Add the mussels, cover and cook over a high