Moules Marinières Recipe

Time30m

Serves4

Mussels, shallots, garlic, white wine, crème fraîche, herbs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Clean the Mussels
Rinse the mussels under cold water, removing any beards and ensuring they are clean. Discard any mussels that are open or damaged.
2
Chop Shallots and Garlic
Finely chop the shallots and mince the garlic cloves.
3
Prepare Herbs
Chop the fresh parsley and thyme, setting them aside for later use.

4
Sauté Shallots and Garlic
In a large pot over medium heat, melt a little butter or oil. Add the chopped shallots and sauté for about 2-3 minutes until they become translucent. Add the minced garlic and sauté for an additional minute.
5
Add White Wine
Pour in the white wine and bring the mixture to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
6
Add Mussels
Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes or until the mussels have opened up.
7
Stir in Crème Fraîche and Herbs
Once the mussels are open, reduce the heat to low and stir in the crème fraîche, chopped parsley, thyme, salt, and pepper. Allow it to warm through for another 2-3 minutes.
8
Serve
Serve the moules marinières hot, garnished with extra parsley and some crusty bread to soak up the sauce.