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

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

How to Make It

Step 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.

Step 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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