Mussels Mariniere Style 



Mussels in shell                                                          5 kg

Shallots                                                                    100 g

Bay leaf                                                                      1

Butter                                                                       15 g

Lemons                                                                       2

Beurre manie                                                            100 g

Parsley (chopped)


  1. Thoroughly scrape and wash the mussels.
  2. Peel the shallots and cut them into fine dice and cook them in butter in a saucepan.
  3. Add the mussels, lemon juice, bay leaf and parsley stalks, cover with a lid and cook until all the shells have fully opened.
  4. Remove the mussels from the cooking liquor, remove the beard from each mussel and replace the cooked mussel in a half shell.  Arrange in an earthenware dish and keep hot.
  5. Carefully strain the cooking liquor into another saucepan, reboil and thicken with the manie butter.
  6. Adjust the seasoning, add the chopped parsley, pour the sauce over the mussels and serve.


  1. Care must be taken when straining the mussel liquor to ensure that any sand remains at the bottom of the first cooking utensil.
  2. The addition of a little dry white wine at stage 3 will enhance the flavour of the finished dish.



24/7 Workplace Safety

1 Queens Court

Mobile: 07878780019
Office: 01747825526

Search site