Moules marinière

Moules marinière is a simple recipe, perfect for sharing at dinner parties as a starter or a hearty main course
By Raymond Blanc
Moules marinière
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1.8 kg mussels, cleaned
  • 1 onion, finely chopped
  • 2 bay leaves
  • 8 sprigs fresh thyme
  • 15 g unsalted butter
  • 100 ml dry white wine
  • 2 tbsp whipping cream
  • 25 g fresh flat-leaf parsley, roughly chopped

Tips and Suggestions

To clean the mussels: Wash the mussels under cold running water, but dont scrub the shells or the colour will transfer to the juices during cooking, giving them an unappetizing grey appearance.

If any of the mussels float it means they are not very fresh, so discard them. Press the shells of any open mussels together with your fingers; if they dont close, discard them as well. Scrape off any barnacles from the mussels with a sharp knife and pull out the beards then drain well.


1. Over a medium heat, in a large pan, soften the onion, bay leaves and thyme in the butter for 1 minute. Add the mussels and white wine, cover the pan tightly with a lid and cook for 4-5 minutes, until the mussels open.

2. Stir in the cream and chopped parsley, then serve in a large dish or 4 soup plates. Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices.

Raymond Blanc has donated this recipe to support the leading conservation organisation WWF for this years Earth Hour.

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