Skip to content

U.S. Farm-Raised Mussels Mariniére


5 pounds U.S. farm-raised mussels
2 cups white wine
1 scallions, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 bay leaf
1 sprig fresh thyme


In Europe, especially in France, moules mariniére are traditionally served in the pot in which they were cooked. A large baguette (French bread) is supplied to "mop up" any of the remaining broth.

Rinse the mussels in cold water. Pour the wine into a large saucepot. Add the scallions, chopped celery, minced garlic, bay leaf, and thyme. Bring to a boil. Add the cleaned mussels, stir, and cover the pot. Allow 3 minutes after the liquid returns to a boil. Once the mussels start to open, stir the mussels to encourage opening. Transfer the cooked mussels to a serving bowl and pour the broth over them (discard any mussels that have not opened).

Scroll To Top