Moules Marinieres

Lots of places to pick fresh mussels around the coast. This is a great way to cook them.


  • 2kg mussels, cleaned and scrubbed
  • 2 cloves of garlic
  • 4 shallots
  • 2 tbsp chopped parsley
  • 25g butter
  • 600ml white wine
  • 25ml pastis such as pernod (optional)
  • salt and pepper


  • Put the shallots, wine, pastis, garlic, and parsley in a large pan and simmer for five minutes
  • Add the butter and the mussels, turn the heat to high, and cook until the mussels are open. Shake the pan a few times to ensure that the mussels cook evenly.
  • Season, and serve the mussels in soup bowls with the liquor as a sauce, and chopped parsley as a garnish.

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