Moules Marinière

Moules means "mussels" in French, while marinière refers to a sauce made with onions, white wine, and herbs.


5 servings (serving size: about 20 mussels, 3/4 cup sauce, and 1 slice bread)

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 24 %
Fat 5.3 g
Satfat 1 g
Monofat 1.9 g
Polyfat 1.5 g
Protein 12.1 g
Carbohydrate 25.5 g
Fiber 1.7 g
Cholesterol 20 mg
Iron 4.3 mg
Sodium 654 mg
Calcium 49 mg


2 cups dry white wine
1 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 thyme sprigs
3 garlic cloves, minced
2 bay leaves
5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons margarine, softened
5 (1-ounce) slices French bread


Combine first 8 ingredients in a large stockpot; stir well. Add mussels; cover and cook over high heat 13 minutes or until mussels open, stirring well after 3 minutes. Discard thyme, bay leaves, and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls.

Combine flour and margarine in a small bowl; stir well. Add flour mixture to wine mixture, stirring with a wire whisk until blended. Bring to a boil, and cook 8 minutes or until slightly thickened. Spoon wine mixture over mussels. Serve with French bread.

Sam Gugino,

Cooking Light

January 1996
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