The Marc’s Moules Marinières

Yield: 4


115 g butter

2 shallots, chopped

2 cups (480 mL) white wine

2.25 kg PEI mussels, cleaned and debearded

Salt and pepper to taste

1 Tbs chopped parsley


  1. In a large pot on medium-high heat, melt half the butter. Add shallots and cook until soft.
  2. Add the wine, turn up to high heat and bring to a boil. Add mussels, salt, pepper and cover immediately to steam, around 5 to 8 minutes or until mussels are opened all the way.
  3. Add parsley and remaining butter, and stir until sauce is emulsified. Serve with slices of baguette.

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