How to cook Moules a la Mariniere (Mussels Mariner Style)
- 1 quart mussels - preferably large, thoroughly cleaned and bearded
- 1 cup water
- Salt and pepper
- Whole peppercorns
- 1 teaspoon thyme
- 2 bay leaves
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 carrot, cut into small pieces
- 1 medium onion, cut into small pieces
- 1 cup white wine
- Place water into a pot. Add salt, pepper, a few bruised peppercorns, thyme, bay leaves, clove garlic, parsley, carrot, and onion. Bring to a boil. Simmer for 10 minutes.
- Add white wine and mussels. Place a cover on the pot and cook over medium heat for approximately 10 minutes or until the mussel shells have opened. Discard any that do not open.
- Serve the mussels in their shells in a tureen swimming in their broth, or in individual deep soup plates with as much broth as the plates will hold.
- Serve the Moules a la Mariniere immediately with the French bread croutons for dipping.
The Moules a la Mariniere (Mussels Mariner Style) recipe easy to cook and so good!
This is a traditional dish of France. Moules a la Mariniere best served with French fries and mayonnaise or simply delicious served alone!
Tips on how to prepare mussels for cooking.
This recipe for Moules a la Mariniere (Mussels Mariner Style) serves/makes: 4 servings
The Moules a la Mariniere (Mussels Mariner Style) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Soup/Stew