Moules Marinière

For 4 people


  • 3-4 kg mussels
  • 100 g butter
  • 2 small onions or 6 shallots finely chopped
  • 1 garlic clove finely chopped
  • 100 ml dry white wine
  • 350 ml white wine
  • 1 bunch chopped fresh parsley
  • Juice of 1 lemon


  1. In a large pan melt the butter and gently cook the onions and garlic without colouring.
  2. Add the parsley and white wine and leave, leave to infuse for a little bit over a gentle heat.
  3. Wash the mussels under running water and then add to the pan — discard any that are open or broken.
  4. Add some lemon juice to the pan and turn the heat up add the mussels and cook for about 4-5 mins shaking the pan every now and again so the mussels are evenly cooked (remove the open ones and place in a warm dish).
  5. Reduce the cooking liquor and pour over the mussels.
  6. Serve with crusty bread.