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Moules À La Marinière And Moules À La Creme

Antony takes the fear factor out of cooking with mussels with these two easy French recipes.


  • 1kg/ 2¼ lbs cleaned mussels

  • 110g/4 oz unsalted butter

  • 2 banana shallots, chopped

  • 4 tbsp chopped parsley

  • sprig of thyme

  • a bay leaf

  • 200ml dry white wine

  • 200ml double cream

  • freshly ground black pepper

  • crusty bread, to serve


  • 1.

    Trim, scrape and wash some mussels. Heat 2 tablespoons of butter, add the chopped shallots with 2 tablespoons chopped parsley, the thyme, bay leaf and white wine. Add the mussels, coven the pan and cook over a high heat until all the mussels have opened. Shake the pan several times, if desired.

  • 2.

    Remove the pan from the heat and place the mussels into a large serving bowl reserving the cooking liquid. Discard any mussels that do not open. Remove the thyme and bay leaf from the saucepan.

  • 3.

    For moules a la marinière, add two tablespoons of butter to the cooking liquid. Whisk the sauce until it thickens and pour it over the mussels. Sprinkle with chopped parsley and black pepper.

  • 4.

    For moules a la crème, add the cream and whisk it into the sauce. Sprinkle with chopped parsley and black pepper.

  • 5.

    Serve both with crusty bread.

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