Moules Marinieres (Sailors Mussels) – a delicious recipe with onion, garlic, mussels, fresh crisp white wine, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean the mussels in a sink of water and remove the beards (your fishmonger MAY do this for you but I always do my own).
2
THROW OUT ANY THAT DO NOT CLOSE WHEN YOU TAP THEM SHARPLY (note: I do not use greenlipped mussels as they are tough and chewy the smaller black ones are way better)
3
Chop onion and garlic
4
Sautee onion and garlic until soft but do not let it brown
5
Add the mussels to the pan with onion and garlic
6
Pour over the wine.
7
COVER and cook the mussels for about ten minutes until they are all open
8
Meanwhile, mix the flour and butter to a paste
9
Strain the wine into another small pan and boil rapidly then add the butter/flour paste and mix into the liquid.
10
Reduce heat and simmer until the sauce thickens (about 3 or 4 mins)
11
Optional - sprinkle parsley sprigs onto mussels
12
Season with salt and pepper to taste and serve with crusty bread/baguette
106
kcal
Calories
23
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large onion, 2 garlic cloves (or 3 if you like strong flavour), 1 kg fresh mussels (not greenlipped), 200 ml fresh crisp white wine, and more.
Yes, Moules Marinieres (Sailors Mussels) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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