Moules Mariniere


  • Mussels
  • Shallots
  • garlic
  • Parsley stems
  • White Wine
  • lemon juice
  • parsley
  • butter
  • salt


  • 1. Scrub mussels well.
  • 2. Sweat shallots, garlic, parsley stems in small amount of butter, briefly.
  • 3. Add mussels & wine.
  • 4. Steam mussels about 5 min in covered pot.
  • 5. Drain mussels through cheesecloth lined china cap into a broad saucepan.
  • 6. Bring sauce to a boil.
  • 7. Add parsley & butter (monter au beurre) and swirl in pan until butter melted.
  • 8. Season w/salt.
  • 9. Place mussels in broad soup bowl/plates and pour sauce over.
  • MOULES MOUSSELINE: Prepare mussels as above through steam process. Finish with Sauce Hollandaise mixed with whipping cream (whipped very smooth): 1C H.S. to 1/2 W.C. Top mussel half with this mixture and place under salamander and gratiner or brown a short amount of time.


  • SOURCE: Chef Klaus Loos/Gisslen Text

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