Simple quick, and pretty healthy! (And indeed cheap!)Moules-marinieres-p1010564

Although there are many moule marinière recipes that include cream, technically this would be moules à la Normande, or moules à la crème. This is my way – using a stock cube instead of a bouquet garni as its a bit simpler – and then garnishing with generous amounts of parsley. This really is super quick and easy to do. Perhaps the most arduous part is cleaning the mussels.


  • 1 kg of live mussels
  • 1 clove of garlic
  • 1 small onion or shallot
  • 15g (1 tbsp.) of butter
  • 1 stock cube + 2 tbsp. of hot water
    or 1 bouquet garni (4 fresh bay leaves, 8 sprigs fresh thyme, and the stems of the parsley you’ll use later)
  • 80 ml (3 tbsp.) of white wine
  • 60 ml  (4 tbsp.) of single cream
  • Handful of parsley for garnishing

To serve:

  • Crusty bread, or
  • French fries


  1. Clean the mussels: (You can watch how here.)
    1. Wash the mussels under cold running water. Discard any open ones that won’t close when tapped.
    2. Pull out the fibrous beards protruding from the shells and knock off any barnacles with a heavy knife.
    3. Finally, rinse the mussels again to remove any small pieces of shell.
  2. Sweat the onions and garlic (and bouquet garni, if using) in a large pan – large enough to comfortably accommodate all the mussels later.
  3. When they have turned translucent, add the wine and bring to the boil.
  4. Next add the mussels, and continue to cook for about 3 minutes, lid on, giving them a good shake very now and then.
  5. Finally, stir in the cream add the parsley and serve.