Print Recipe

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!)