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Moules Mariniere


Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the broth.

  • Servings: 4

Source: Martha Stewart Living, September 2005


  • 2 pounds (about 65 small) mussels, scrubbed and debearded
  • 2 tablespoon unsalted butter
  • 1 cup dry, light white wine, such as Muscadet or Pinot Grigio
  • 2 shallots, finely chopped (about 3/4 cup)
  • Pinch of coarse salt
  • 4 sprigs fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  1. Put mussels, butter, wine, shallots, salt, and thyme in a medium pot. Cover, and cook over high heat, shaking pot occasionally, until mussels open, about 4 minutes. (Discard any unopened shells.) Sprinkle with parsley; gently toss. Divide mussels and broth among 4 deep bowls.

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