Archive of BBC Food Recipes

Mussels marinière, two ways

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook


  1. Heat the oil and butter in a pan and gently fry the onion and garlic for 2-3 minutes. Add the white wine and bring to a simmer. Add the mussels, cover with a tightly fitting lid and steam for 5-7 minutes, or until the mussels have opened up. Discard any mussels that have not opened. Add the saffron and parsley and mix well. Remove half of the mussels and juices to a serving bowl, and into the remaining half stir the cream, heating through until steaming.

  2. Serve both bowls of mussels with crusty bread on the side and wedges of lemon.


For the mussels

  • 1 tbsp olive oil
  • 25g/1oz butter
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 100ml/3½fl oz white wine
  • 300g/10½oz mussels, cleaned, beards removed
  • 1 large pinch saffron
  • 3 tbsp chopped fresh parsley
  • 100ml/3½fl oz double cream

To serve

  • crusty white bread
  • 1 lemon, cut into wedges

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Mussels marinière, two ways

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