Moules mariniere a la creme

Moules mariniere a la creme

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  • 1kg fresh mussles, barnacles and beards removed

  • 2 cloves garlic, finely chopped

  • 2 shallots, finely chopped

  • 1 celery stick, finely sliced

  • a handful of chopped parsley

  • 200ml dry white wine

  • a dash of single cream, around 30ml

  • olive oil


  • Soften celery, shallots and garlic in olive oil in a large, thick bottomed pan
  • Add the mussles, then the wine
  • Cover with a lid and let steam for around 3 minutes until all mussels have opened
  • Add the cream and shake the pan to mix
  • Ladle into bowls; sprinkle with chopped parsley and serve with garlic bread.