Moules Marinière


Hooked on Mussels! This time it’s Moules à la Marinière.

Chopped onion, shallots, and celery are sauteed in butter. Then some parsley, a couple bay leaves and about a cup and a half of vermouth are added to the pot.

Then add fresh ground black pepper and Trader Joe’s Cooked Gourmet Farm Raised New Zealand Mussels (with their juices) and heat through on high for about 2 minutes. Garnish with rough chopped parsley. Serve with French bread and homemade garlic mayonnaise.


Note: Fresh fennel would also be a nice addition to this dish, saute it along with the onions and celery.

This recipe is adapted from “Julia and Jacques Cooking at Home.”

4 thoughts on “Moules Marinière”

  1. Oh, my. Another gorgeous dish. Your photos are wonderful, and I love the step-by-step shots. I can almost taste the mussels! Those NZ ones look so much nicer than the regular black mussels.

  2. Ooooooooooooooooo
    More Mussels! YUM
    I love this dish but then I always think you have to go to Brussels…
    But this looks irresistable.

  3. Hi Lisa- I am having a grand time cooking with these NZ mussels. I am working on a third dish, Thai style.

    Cynthia – You must have some fantastic seafood, being on an island and all 🙂

    Carol – one day I’ll get to Brussels for Mussels!

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