Moules Mariniere
serves 2 large portions


  • 1.8kg fresh mussels
  • 100ml dry white wine
  • 20g unsalted butter
  • 1 small white onion, peeled and very finely chopped
  • 4 bay leaves
  • 8 thyme sprigs
  • 2 tbsp double cream
  • 3 tbsp roughly chopped flat-leaf parsley
Moules Mariniere in a bowl, ready to serve.

Preparation Method

  1. Melt the butter in a saucepan over a medium heat.
  2. Add the onion, bay leaves and thyme, stir and then add the wine once onions are translucent.
  3. Add the mussels (remember to discard any open ones) and cover with the tight-fitting lid.
  4. Cook for 2–3 minutes until the mussels open.
  5. Stir in the cream and chopped parsley.

Printable Recipe

If you would like to print out the recipe or share it with others, there are some offline instructions. The recipe is the same in both documents.

  • Mono Printable PDF - uses very little ink and is in black and white (mono), ideal to use now.
  • Full Colour Printable PDF - used lots of ink, but is in full colour, ideal for a recipe book or sharing via email with friends and family.


If you have particular tastes you do not like, please feel free to skip any ingredients that you don't like or have an allergy too.

Consider adding something you particularly like, that will go well with crab and pasta.

How about a white wine, perhaps a sweet white wine to complement the dish? Or something fruity, such as fruit juice, perhaps diluted with some tonic water?


Please feel free to share links to this recipe with your friends and family. The more people who experience first class seafood, the better.

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