Mussels in a white wine, garlic and cream sauce (Moules Marinières)

Ingredients: For 4 people

  • 1 kg mussels
  • 100 ml dry white wine
  • 1 large or 2 small crushed garlic cloves
  • 2 tablespoons fresh chopped parsley
  • 120 ml double cream
  • Pepper to season


1. Prepare the mussels ready for cooking. This is very straightforward and only takes a few minutes. So easy I let the kids do it (under some supervision!) Carefully tip the mussels into a sink full of cold water. Discard any with broken shells or those that stay that open after a soak in the cold water and a tap against the side of the sink. Pull off any straggly seaweedy beards off the mussels and transfer the rinsed mussels into a large bowl of salted cold water with a few ice cubes in it. These are now ready for cooking.

3. When ready to cook, tip the white wine into a very large saucepan, and crush the garlic into it. Bring up to a fierce boil then tip in the mussels. Put a lid on the pan, make sure it is on the highest heat and let them mussels steam. After 3 or 4 minutes they should be open. At this stage add in the double cream and the chopped parsley, taste the sauce and season if needed. Mix and heat through for 30 seconds. They are now ready to serve!

4. When eating, discard any that have not opened. Serve with pasta or chips or fresh bread or a combination of these!

Hope you enjoy making these! Leave me a comment if you give them a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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