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Moules marinière with fennel recipe

Moules marinière with fennel recipe

166 ratings

Moules marinière is a classic French dish that is easy to master at home. Fresh mussels are cooked in a light cream and wine sauce – serve with plenty of crusty bread for leftover sauce. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 460 calories / serving


  • 2kg mussels, cleaned
  • 25g butter
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 1 head of fennel
  • 100ml white wine
  • 100ml stock
  • bay leaf

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    5g 25%
  • Sugars

    3g 3%
  • Salt

    5.3g 88%

of the reference intake
Carbohydrate 17g Protein 61.9g Fibre 2g


  1. Clean mussels under cold running water. With a sharp knife remove beard (the thread like fronds) and discard together with any open mussels that don't close when tapped.
  2. Melt butter in a large pan, add garlic and onion. Sweat for 5 mins — don't brown.
  3. Chop fennel, reserving feathery tops for garnish, and add to pan with mussels, wine, stock and bay leaf. Increase heat, cover with lid and cook for 5 mins, stirring halfway through.
  4. The mussels are cooked when all the shells are open. Discard any that remain closed. Serve in big bowls.

See more Under 30 minute meals

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