Moules Marinières

JWU College of Culinary Arts

Recipe ID

US standard
White onion
1 each
Butter, unsalted
1 tablespoon
Bay leaves
2 each
8 sprigs
Mussels, cleaned and beards removed
3 pounds
White wine, dry
1/2 cup
Parsley, flat leaf, picked, chopped roughly
1/4 cup
Whipping cream
1/2 cup
White pepper, freshly ground
2 pinches
  1. Gather all the ingredients and equipment.
  2. Wash the mussels in cold running water. If mussels float in the water it means they are not very fresh, so discard them. Remove any barnacles and beards that may be present (do not scrub the shells as the color will transfer to the juices during cooking and give an unappetizing grey appearance). Drain.
  3. Sweat the onion, bay leaves, and thyme on medium heat in the butter for 1 minute.
  4. Add the mussels and white wine. Cover with a lid and cook for 4 to 5 minutes until the mussels open.
  5. Add the whipping cream, chopped parsley and stir. Taste and add the seasoning if required.
  6. Serve in a large dish or 4 soup plates. and lots of good French bread to mop up the wonderful juices.