Best Mussels Mariniere recipe

Mussels Mariniere (Moules Marinières) is a classic French dish, celebrated for its delicate balance of flavors and simplicity. The dish consists of fresh mussels, steamed in a savory broth made from butter, garlic, herbs, and a touch of cream.

 The mussels are tender, succulent, and infused with the aromatic essence of the ingredients, creating a rich yet light seafood experience.

Ingredients for Mussels mariniere :

Mussels Marinière captures the essence of coastal French cuisine and showcases the beauty of seafood prepared with minimal ingredients:

• 2 kg of mussels
• 50g butter
• 2 tablespoon of cream (optional)
• 1 clove garlic, minced

• 1 onion, chopped
• 4 tablespoons chopped fresh parsley
• 1 bay leaf
• 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon

This recipe is easy to make, with most of the effort going into preparing the mussels. The cooking itself takes only a short time. It is the perfect dish for an elegant yet simple meal or a light starter for a seafood-centric feast.

how to make Mussels mariniere recipe

Rinse the mussels thoroughly under cold, running water. Discard any that are open and don't close when gently squeezed. Remove the tough, fibrous beards sticking out from between the shells, and use a knife to scrape off any barnacles. Give them a quick rinse to remove any remaining shell fragments, then set aside.

In a large pot, combine onion, garlic, parsley, bay leaf, lemon juice and zest, and 2 tablespoons of butter. Bring to a boil, then reduce the heat and cook for 2 minutes. Add the mussels and cover the pot. Cook for 3-4 minutes, just until the shells open. 

Be careful not to overcook. Remove the mussels and place them in serving bowls. Strain the cooking liquid and return it to the pot. Add the remaining butter and parsley, and heat until the butter melts. Pour the sauce over the mussels.

Directions

Before using the mussels, inspect them carefully. If they are gritty or have long beards (like hair coming out of their shells), scrub them well under cold water and pull out the beards by gently tugging them toward the hinge of the shell. Farm-raised mussels are typically very clean when sold.

Discard any cracked mussels or those that don’t close when tapped. For extra richness and flavor, you can serve mayonnaise with this dish, especially for dipping the mussels. Be sure to use fresh homemade mayonnaise for the best result.

What to Serve with Mussels Mariniere (Moules Marinières)

Pair the mussels with a hearty loaf of rustic bread. Slice it into thick pieces, drizzle with extra-virgin olive oil, and broil until golden and slightly charred. The smoky, charred bread complements the briny broth perfectly.

Now that you know the basics, feel free to make it your own. And remember, if you follow the recipe exactly as written, you're missing out on a bit of culinary adventure!