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Mussels mariniere

In Europe, especially in France, moules mariniére are traditionally served in the pot in which they were cooked. A large baguette (French bread) is supplied to “mop up” any of the remaining broth.

  • 5 pounds U.S. farm-raised mussels
  • 2 cups white wine
  • 1 scallions, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme

Rinse the mussels in cold water. Pour the wine into a large saucepot. Add the scallions, chopped celery, minced garlic, bay leaf and thyme. Bring to a boil. Add the cleaned mussels, stir and cover the pot. Allow 3 minutes after the liquid returns to a boil. Once the mussels start to open, stir the mussels to encourage opening. Transfer the cooked mussels to a serving bowl and pour the broth over them (discard any mussels that have not opened).


Safe Handling Tips

  • Purchase seafood right before checking out at the supermarket
  • If seafood will not be refrigerated within 30 minutes, put it in a cooler
  • Use seafood within 36 hours of purchase or freeze immediately
  • Use defrosted seafood within 36 hours
  • Thaw frozen seafood in the refrigerator — never at room temperature
  • Allow one day for seafood to defrost in refrigerator
  • Always wash hands before and after handling seafood
  • Use separate knives and cutting boards
  • For more tips on selecting, buying, handling, storing and cooking seafood


University of Idaho Extension, Twin Falls County

Mailing Address:
630 Addison Ave W, Suite 1600
Twin Falls, ID 83301

Phone: 208-734-9590

Fax: 208-734-9591



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