Mussels Marinière Recipe

Moules à la Marinière is a very popular dish in all of France, but are especially loved throughout the towns and villages along the coast. My version is similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce.

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Mussels Mariniere Recipe


  • 32 mussels
  • 1 1/2 cups dry white wine
  • 1/2 cup shallot, minced
  • 2 tablespoons garlic, minced
  • 1 teaspoon herbes de provence
  • 1/2 teaspoon thyme
  • 1 cup whipping cream
  • 1/2 tablespoon curry powder
  • 1/4 cup butter
  • 1/4 cup parsley, minced
  • 1/2 cup green onion, sliced


  1. Scrub mussels and remove their beards, throwing out any that do not close when tapped.
  2. In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
  3. Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
  4. Remove mussels and place in a serving bowl. Throw away any that did not open.
  5. Whisk butter into the sauce and turn off heat.
  6. Stir in the parsley and green onions just before you’re ready to serve.
  7. Pour the sauce over the mussels. Serve immediately.
Nutrition Facts
Serving Size 1 (331g)Recipe makes 4 servings
Calories 518
Calories from Fat 329 (63%)
Amount Per Serving %DV
Total Fat 36.6g 56%
Saturated Fat 21.6g 107%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 147mg 49%
Sodium 482mg 20%
Potassium 671mg 19%
Total Carbohydrate 15.1g 5%
Dietary Fiber 0.8g 3%
Sugars 1.3g
Protein 17.8g 35%

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