Moules Marinieres

Healthy moules marinieres mussels. Easy to prepare, low cost and made with no cream! If you're a lover of fresh mussels but not the original recipe with cream then you’ll love this dish. And so will your waistline!

Did you know that in Scotland we are lucky to have some of the finest sea food in the world?

That's why I wanted today, to bring you this amazing moules marinieres using fresh Scottish mussels.

Try and get the freshest mussels you can for this dish.

But, vacuum packed are fine too.

This moules marinieres could easily be a starter dish served for 4 people at a dinner party or for 2 served as a main course.

It's great accompanied with some slices of the wholemeal cob loaf that I made yesterday to mop up the delicious broth - leaving nothing to go to waste! 🙂

I’m lucky in that I can get such excellent seafood from this “plaice” 😉 in Glasgow, “the fish plaice”.

It’s only an hour’s walk from where I live, situated on the edge of the main shopping precinct.

It’s also where Glasgow’s restaurants go to buy their fish to serve their clients. So you can bet their product is the best and of the freshest quality.

Indeed I can get a kg of mussels for about £3.00, so that’s about $4.58 at today’s (4^th March 2015) exchange rate!

I think this is the best place for mussels in Glasgow!

I’m so excited to bring you this moules marinieres restaurant style dish.

Actually you should see how much they do charge for it in a restaurant here. But now I’ll let you tuck in.

I’m told that Scottish mussels are at their best in winter.

I expect it’s got something to do with the really cold water temperature but I haven’t looked it up.

So as we are definitely still in winter here in Scotland, I thought now would be the best time to bring you this.

You know because next week with our ever changing climate it might be summer here! 😆

I was first introduced to moules marinieres when I was travelling around France with my parents many years ago!

It was actually moules frites that I had which is a main dish of mussels and French fries originally from Belgium.

Ever since then I've been hooked on mussels. And I think that trip actually began my love of fresh seafood too.

So it was little surprise that when Rick Stein popped up on the cooking scene I became obsessed with all his recipes and we both became big fans.

Anyway not only is this moules marinieres extremely healthy and low calorie but you'll find the smell of it whilst it's cooking intoxicating!

As a fast food you'll definitely want to add it to your list of easy recipes. Bon appétit!

Jump to:

• Ingredients
• Substitutions
• How To Make Moules Marinières
• FAQ's
• Equipment
• Other Popular Fish and Sea Food Recipes You Might Also Like
• Moules Marinieres Recipe
• Nutrition Label
• Rate The Recipe

Ingredients

• Fresh Mussels
• Olive Oil
• Onion
• Garlic Cloves
• White Wine
• Corn Flour
• Salt
• Fresh Parsley

See recipe card for quantities.

Substitutions

• Fresh Mussels - you can use vacuum packed. If you're brave enough to forage for your own wild mussels then go for it!
• Olive Oil - the French recipe uses unsalted butter (of course!). I use a little olive oil so my moules mariniere calories are lower.
• Onion - you could use shallots instead.
• Garlic Cloves - I use 4 cloves of garlic. You need fresh garlic for this recipe. Feel free to use extra garlic if you want to.
• White Wine - a cheap white wine like Pinot Grigot is all you want to make a basic white wine sauce here.
• Corn Flour - used to help thicken the sauce. Plain flour can be used instead. Normally double (heavy cream) is used here.
• Salt
• Fresh Parsley

How To Make Moules Marinières

Detailed instructions are in the recipe card below. But here are some quick tips for how to make this classic moules marinières recipe:

1. Clean mussels by washing them in cold water and removing any beards. Discard any open mussels and ones that are damaged too.
2. In a large pan heat the olive oil over a medium heat and saute the onion and garlic until soft. Do not allow the garlic to burn.
3. Pour in the white wine and corn flour and heat, stirring to thicken the mixture to a sauce. Season to taste with a little salt.
4. Add the mussels to the large pot and put a lid on. Allow the mussels to steam away in the saucepan for about 8 – 9 minutes or until all the shells have opened. Discard any unopened mussels.
5. Using a slotted spoon lift out the mussels to portion between soup plates. Then garnish with chopped parsly and pour the sauce back over.

FAQ's

What Is Moules Marinières?

A classic French shellfish recipe where mussels are cooked in garlic and wine.

How Do You Eat Moules Mariniere?

Use a fork or use a mussel shell as a pincer to pull out the mussel meat.

What Goes With Moules Mariniere?

Eat your mussels with a good crusty bread and if wine pairing go for a nice white wine like Chablis.

Equipment

For This Moules Marinieres You May Need….

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Equipment

• Saucepans
• Chopping board
• Kitchen knives
• Kitchen scale
• Wooden spoon
• Measuring jug
• Measuring spoons

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Other Popular Fish and Sea Food Recipes You Might Also Like

• Healthy mussel chowder is a creamy delicious seafood chowder made without butter or cream. This thick and chunky seafood soup is one amazing budget quick healthy meal.
• This scallops with chilli and lime recipe is quite simply one delicious and quick healthy meal. It can be put together and on the table in literally 20 minutes!
• Stir fried scallops with whole wheat noodles. Not only is this delicious dish ready to eat in less than half an hour, but by using frozen scallops you’ll keep the costs as low as possible.

Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

Rate The Recipe

If you’ve made this moules mariniere recipe, or any other recipes on Neil's Healthy Meals, then please let me know.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂