Mussels Mariniere

Cook time 15 mins
Servings 4


2 kg mussels, scrubbed and bearded
25g butter
1 tbs. olive oil
1 onion, finely diced
1 stick celery, finely diced
1 tomato, diced
1 clove garlic, finely sliced
120 ml dry white wine
1 bay leaf, 2 sprigs thyme
½ bunch parsley, very finely chopped
2 tbs. cream


Mussels Mariniere


Check the mussels to ensure none are broken or damaged. If so discard.

Heat butter and oil in a large sauté pan or pot. Add the onion, celery and garlic and sauté for a few minutes, followed by the tomatoes and mussels. Add the wine, bay leaf and thyme. Place a lid on and bring to the boil. Cook for 2-3 minutes and gently shake the pan to move the mussels around.

Finish by adding the cream and parsley and cook for a further 1 minute.  Serve immediately.