World wide   inSite web

  Restaurant Name  
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...
Spicy Meatballs
Chevre Croutes
Cheese & Olive Bites
Mediterranean Dips With Crudites
Cheese Puffs
Spicy Chicken Wings
Nachos Grande
Salmon & Shrimp Phyllo Purses
Individual Fish Pates
Sardine Pate
Three-Fish Terrine
Light Chicken Pate
Brandied Chicken Liver Pate
Pan-Fried Pates
White Bean Pate
Carrot Mouse
Broccoli Terrine
Leek Bundles With Provencal Vegetables
Egg Pate
Coquilles St. Jacques
Moules Mariniere
Salmon Quenelles
Sardines With Coriander
Jumbo Shrimp With Aioli
Spicy Shrimp
Russian Fish Salad
Shrimp Blini
Smoked Chicken Salad With Walnuts
Warm Salad With Bacon & Scallops
Asparagus With Quick Hollandaise
Brioches With Wild Mushrooms & Watercress
Smoked Salmon Pinwheels
Avocado With Tomatoes & Mint
Summer Melons
Warm Salad With Pear & Blue Cheese

Moules Mariniere

Moules Mariniere
Serves 6
  • 6 tbsp (90 g) butter
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 6 lb (3 kg) mussels, cleaned
  • 1 3/4 cups (450 ml) dry white wine
  • 6 parsley sprigs
  • 3 thyme sprigs
  • 1 bay leaf
  • salt and black pepper
  • 1 tbsp all-purpose flour
  • 3 tbsp chopped parsley to garnish


  1. Melt 4 tbsp (60 g) of the butter in a large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not browned.
  2. Add the mussels, wine, parsley, thyme, bay leaf, and salt and pepper to taste. Cover the saucepan tightly and bring to a boil.
  3. Cook, shaking the saucepan frequently, for 5-6 minutes or until the mussels open.
  4. Throw away any mussels that have not opened: do not try to force them open. Transfer the remaining mussels to a warmed tureen
  5. Strain the cooking juices into a small saucepan. Boil until reduced by about one-third.
  6. Work the remaining butter and the flour together on a plate until a paste is formed.
  7. Whisk the kneaded butter into the cooking liquid and bring to a boil, stirring constantly. Taste the sauce for seasoning and pour over the mussels. Garnish with the parsley, and serve immediately.


Derived from the French word marin, which means "sailor, " the term mariniere may refer to any type of seafood cooked with white wine and herbs.