Mussels Marinière

Mussels Marinière

Mussels Marinière

We were in beautiful and serene Gabriola Island BC when we prepared this Mussels Marinière dish. The mussels were local, and amazingly fresh, but if you aren’t in a place that has local fresh mussels you can also source farm raised mussels at Costco. They taste very good as well and are available at a great price. Don’t forget to serve this with crusty bread for dipping in the sauce!

Mussels Marinière
Prep time

Cook time

Total time


Recipe type: Main
Serves: 4+

  • Mussels (Costco sells 6 pound packs of mussels for approximately $2/pound, which is a super deal)
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 3 cups dry white wine
  • slices of lemon
  • 8 tablespoons fresh parsley, chopped
  • 4 tablespoons butter, divided
  • 3 tablespoons heavy cream

  1. Rinse and debeard the mussels. Discard any mussels that do not close, or any mussels that have a cracked or broken shell.
  2. In a very large pot over medium heat, melt 2 tablespoons of the butter and fry the shallots for 2 minutes.
  3. Add the garlic and fry for another 1-2 minutes.
  4. Add the wine plus 4 tablespoons of the parsley to the pot and bring it to a boil.
  5. Add the mussels to the pot and raise the heat to medium high. Cover and cook the mussels for approximately 4 minutes. As the mussels begin to open you can remove them with a slotted spoon to another bowl so that they don’t overcook and so that other mussels that haven’t opened yet can cook further. Place the lid back on the pot after you remove cooked mussels and after 6 minutes or so, discard any mussels that haven’t opened.
  6. Once all the mussels are cooked you’ll just have a broth left in the pot. Reduce the heat to low, add the remaining parsley, remaining butter and the heavy cream. Mix until the butter melts.
  7. Add back the mussels and stir everything until the mussels are nicely coated.
  8. Immediately remove from heat and serve the mussels and sauce in a large bowl with slices of lemon and a few sprigs of parsley.