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Classic Moules Mariniere

Classic Moules Mariniere

Not only delicious, this dish is also great for weeknight dinners since it takes little time to prepare.

  • Yield: 4 to 6


  • 3 tablespoons unsalted butter
  • 6 tablespoons chopped shallots
  • 1 tablespoon minced garlic
  • 2 sprigs fresh parsley, plus 2 tablespoons chopped fresh parsley for garnish
  • 2 sprigs fresh thyme
  • 1 cup dry white wine
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pounds (about 4 dozen) live mussels, well scrubbed, rinsed, and debearded
  • Pommes Frites, for serving
  • Warm crusty bread, for serving


  • In a large deep saute pan or a large wide saucepan, melt butter over medium-high heat. Add shallots, garlic, and herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute. Add wine, heavy cream, salt, and pepper, and bring to a boil.
  • Add mussels, cover pan, and cook, shaking pan occasionally, until mussels have opened, 5 to 6 minutes.
  • Remove pan from heat and discard any mussels that have not opened. Transfer mussels and liquid to a large, deep serving bowl and garnish with chopped parsley. Serve immediately with warm crusty bread and Pommes Frites for dipping.