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Mussels Moules mariniere

Moules marinière

A classic all year round

Preparation20 Mins
Cooking Time5 Mins

The good thing about mussels is you can eat them all year round! We, French, have many uses for them – gratin, omelette, stuffed, in soups, casseroles, in salads – but my favourite is the most traditional use of them: Moules marinière. This Normandy classic is simple to cook at home, especially as you can now easily buy mussels that have already been cleaned and de-bearded.

Ingredients Required

For the mussels

very fresh good-quality mussels
dry white wine
unsalted butter
small white onion, peeled and very finely chopped
bay leaves
thyme sprigs
2 tbsp
whipping cream
3 tbsp
roughly chopped flat-leaf parsley

Cooking Method

Chef tips

"The secret, as ever, is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater, with no ‘fishy’ smell."

"For an Indian twist, add a generous pinch of Madras curry powder to the onion and finish the dish with lemon juice and freshly chopped coriander."

"For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with creamed coconut or coconut milk."


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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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