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Mussels Mariniere

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Mussels Mariniere
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Makes: 2 servings adjust
Mussels in a slightly spicy cream sauce served with grilled bread.



  • 2 pounds Mussels

Step 1

Rinse, scrub and debeard mussels discarding any that will not close or have cracked shells. Soak in cold water until needed.


  • 2 tablespoons Butter
  • 1 cup Onion, chopped
  • 4 cloves Garlic, crushed
  • 14 teaspoon Dried Thyme
  • 14 teaspoon Red Pepper Flakes

Step 2

In an large pot, saute onions in butter over medium heat until translucent. Add garlic, thyme and red pepper flake. Saute until fragrant (about 30-40 seconds).


  • 2 12 cups Dry White Wine
  • 1 Dried Whole Bay Leaf
  • 4 tablespoons Flat Leaf Parsley, chopped

Step 3

Add white wine, bay leaf and parsley to the pot and bring to a boil. Lower heat and cook for 2 minutes. Add the mussels and cover. Cook until shells open (3-4 minutes). Remove mussels with a slotted spoon and place in a bowl retaining the cooking broth in the pot. Discard any mussels that will not open.

Step 4

Strain the broth that the mussels cooked in and return it to the pot. Bring to a boil. Lower the heat and allow the broth to reduce by half.


  • 1 French Baguette, (or other hearty bread), cut on the bias into 1.5" thick slices

Step 5

While broth is reducing, grill the bread slices (dry) just until grill lines form. Flip and repeat for the other side.


  • 2 tablespoons Flat Leaf Parsley, chopped
  • 14 cup Heavy Cream
  • Red Pepper Flakes, (additional) to taste

Step 6

When broth has reduced by half, stir in parsley, cream and additional red pepper flake, to taste. Pour sauce over mussels. Serve with grilled bread to dip in the sauce.
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