May 12, 2021

Classic French Mussels

A bowl of mussels prepared in a white wine cream sauce

Mussels Meunière

Mussels Meunière is a seaside tradition in the south of France and can easily be added to your family menu.  Prep and cooking time are simple making this dish an easy family dinner idea.  Serve with homemade fries for classic Moules Frites.

Watch the recipe video here

  • Author: Caterina De Falco
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes



3 -5 pounds of fresh mussels

2 medium shallots

2 tablespoons of olive oil

4 cloves of fresh garlic

1 1/2 to 2 cups of dry white wine

4 tablespoons heavy cream

4 tablespoons of butter

1/2 cup of fresh parsley


Chop the shallots and mince the garlic and parsley.  Tip- use a mini Cuisinart to chop the shallot and garlic in a flash.   

Place the mussels in a colander and rinse them thoroughly, removing any debris and thread-like beards. Discard any that are opened. 

Heat the olive oil and the butter in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes.  

Add the cream, wine, parsley, sea salt, and mussels to the pot. 

Stir the mussels to coat with the sauce. Cover the pot, and cook for about 10- 12 minutes, until mussels open.

Serve mussels in a shallow bowl with the sauce.  Use one-half of the mussel shell to release the mussel from the shell and then as a spoon to eat a mussel and a bit of sauce. 

Don't force open any mussels that did not open during cooking.  


Serve a mixed green salad or Caesar salad as a first course, and serve the mussels with homemade fries. 

You can repurpose the sauce into an amazing pasta, click here to get the recipe.  


 I often cook "au pif", as we say in France, which means without a recipe.  You’ll find this style of cooking helps you cook faster and makes cooking easier. With many recipes, you don’t need exact measurements, just a little kitchen intuition.

Write to me if you have any questions on the recipes.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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