Mussels In Wine

Moules à La Marinière

This classic treatment of mussels is easy to do, you just need a large enough pan and the patience to clean all the mussels.

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Mussels In Wine

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Mussels In White Wine
Judith Coates
Prep time
20 Min
Cook time
5 Min
Inactive time
20 Min
Total time
45 Min

Mussels In White Wine

This is a scrumptious classic recipe that will be a huge hit with your family, friends, and of course, yourself!


  • 1 kg/2.2 lbs of mussels per person*
  • 50 gm/¼ cup chopped onions
  • 2 finely chopped shallots
  • 100 gm/½ cup chopped parsley275 ml/1 cup white wine
  • Black pepper
  • 100 gm/½ cup butter cut into small cubes
  • Juice of ½ lemon
  • * This may seem like a lot of mussels; it depends on what you are serving with them. But 1 kg soon disappears.


How To Clean & Prepare Mussels
  1. Clean all the mussels by gently rubbing them, removing beards and barnacles, and wash in several changes of cold water, then let them soak for 20 minutes. (During the soak the mussels will continue to breath by filtering water and expel salt and sand.)
Next Steps
  1. Put all the mussels in a very large pan with the onion, shallots, parsley, wine, and a generous amount of freshly ground pepper.
  2. Add half the butter, and put the pan over medium-high heat, and put the lid on. From time to time shake the pan to ensure even cooking.
  3. The mussels are cooked when their shells open, approximately 5 minutes. Remove them from a pan into a warmed serving dish and keep hot. Discard any mussels that have not opened.
  4. Strain the pan juices through a sieve, and return to the pan and reduce by half.
  5. Remove the pan from the heat, beat in the remaining butter and the lemon juice.
  6. Pour the liquid over the mussels and serve immediately.


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