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Moules mariniere | Mussels cooked in white wine

2,178 views · Published 22 October 2018 · 8:07 · Indexed 4 October 2026

Channel: Adam Garratt · 2018 · Howto & Style

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Visit my merch store here - https://teespring.com/stores/agmerch-2 Visit my U.K amazon shop here - https://www.amazon.co.uk/shop/adamseats Moules mariniere is a classic and simple method for cooking live mussels. it tick all boxes in terms of flavour and it's super easy to do. I think many lesser experienced cooks think that perhaps mussels are difficult to cook, and so get put off making them. When actually, mussels are probably one the easiest sea foods to cook. With a bit of prep and cleaning, you can cook them in just a few minutes, and you'll be rewarded with sweet, delicious and fresh mussels.

Moules mariniere takes no time at all, and only requires a handful of ingredients. One stipulation though, is you buy good fresh and LIVE mussels. I used farmed, which are perfectly fine, but wild would also be great. just bear in mind that wild mussels will take a bit effort to clean. 

I have seen recipes for this that call for double cream, which for me personally I don't think it needs, but feel free to add a lick of cream at the end if you want a bit more richness. You could also change up the herbs if you wish. Although no traditional, a little chopped tarragon would be ace. You can serve this dish with whatever you like, I had some nice warm baguette bread with mine. Some thin, light and crispy french fries would be really good with this, along with some bread to mop up all those juices.

#moulesmariniere #mussels #seafood

To make moules mariniere you will need:
►1kg of live mussels farmed or wild
►2 Shallots
►2 fat garlic cloves
►about 300ml of white wine ( one you would drink)
►Large handful of chopped parlsey + Extra for finished sauce
►About 40g of unsalted butter + Extra knob for finished sauce
►3 bay leaves
►Large sprig of rosemary
►About 3 sprigs of thyme
A large deep cooking pot with a lid, sufficient to hold all the mussels.

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