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

Recipe by Cooking Light January 1996


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

200 calories; calories from fat 24%; fat 5.3g; saturated fat 1g; mono fat 1.9g; poly fat 1.5g; protein 12.1g; carbohydrates 25.5g; fiber 1.7g; cholesterol 20mg; iron 4.3mg; sodium 654mg; calcium 49mg.