Why Mussels Mariniere?

 “The first thing I look for, when I go to a seafood restaurant is Mussels.”

Mussels Mariniere.

How? Why? Where would you even start?!

Mussels can be one of those dishes – intimidating, a rare choice and just a little too far out of your comfort zone. When our Head Chef Scott was asked which dish he’d like to showcase on our next Garfish at Home, his first answer was simply, ‘Mussels!’.

Scott’s mission for this blog is to kill the rumors of intimidation and difficulty. Today, Chef is here to show you how easy it is to prepare an effective Mussels dish in less than 30 minutes!

Cheap, quick and easy, this is our Garfish at Home recipe for Mussel’s Mariniere.

Mussels Mariniere

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Seafood
Keyword: Mussels
Servings: 2 people


  • 1 Kilograms Black Mussels Scrubbed & De-bearded
  • 1 Clove Garlic Finely Chopped
  • 2 Eschalots Finely Diced
  • 15 Grams Butter Unsalted
  • 2 Sprigs Thyme Picked
  • 100 Millilitres White Wine Dry
  • 120 Millilitres Fresh Cream Not Thickened
  • 1 Handful Parsley Chopped


  • Soften the eschallots and garlic in butter for 2 minutes.
  • Add the thyme and cook for a further 2 minutes.
  • Add the mussels and white wine, cover with a lid and steam on a medium to high heat for 3 minutes until the mussels have opened. Discard any unopened mussels.
  • Add cream and turn up the heat for 1 minute.
  • When the pot is steaming through, take off the heart and mix in the parsley.
  • Serve in a medium sized pot with warm crusty bread. (Don't forget that side bowl for the shells!)

How it looks from our end…

Some chef’s like reading the recipe, others prefer a visual aid – we’ve got you.

Here’s a photo gallery showing how Chef Scott made his way through this dish.

Wait, there’s a video guide?

Did somebody say, ‘the next Gordon Ramsey…?’

As easy as that.

How’d you go with your Mussels Mariniere? Be sure to share on the socials and if you’re in Manly, pop in to see what else we have to offer… and don’t forget to say hi to Chef Scott!

See you soon.


Article by James Whaler
Mar, 2019