lunchdinnerPescatarianGluten-freeNo added sugar

Mussels in Onion and Butter Sauce (Moules Mariniere)

Name: Mussels in Onion and Butter Sauce (Moules Mariniere)
Yield: 7 servings
Ingredients: 6 shallots, chopped; 1 clove of garlic; ¼ cup butter; ¼ cup dry sherry; ½ a bay leaf; 3 quarts scrubbed, bearded mussels; ¼ cup chopped parsley; Salt; Pepper

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

6 shallots, chopped
1 clove of garlic
¼ cup butter
¼ cup dry sherry
½ a bay leaf
3 quarts scrubbed, bearded mussels
¼ cup chopped parsley
Salt
Pepper

Ingredients for 7 servings (2.1 kg) · the original recipe

Method

1
Sauté the shallots with the garlic clove in ¼ cup butter until golden.
2
Place wine and bay leaf in a large skillet.
Stovetop
3
Add the sautéed shallots and mussels, salt, and plenty of pepper.
Stovetop
4
Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
Stovetop
5
Discard any mussels that did not open.
6
Pour mussels into heated bowls.
7
Sprinkle with parsley and serve.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.