Moules Marinière

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

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

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 24%
  • Fat: 5.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 12.1g
  • Carbohydrate: 25.5g
  • Fiber: 1.7g
  • Cholesterol: 20mg
  • Iron: 4.3mg
  • Sodium: 654mg
  • Calcium: 49mg


  • 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


  1. 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.
  2. 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.
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