Mary Berry Moules Marinière

I nearly gave up on mussels the first time I made this. I forgot to scrub them properly and served up a sandy mess—nothing kills the vibe like crunching on shell grit mid-dinner. But I couldn’t let it go. The second time, I nailed it: fresh mussels, a fast white wine steam, and that dreamy swirl of cream at the end.

It’s one of those recipes that feels posh but cooks in a flash. And once you get the timing right, it’s hard to mess up. Let me show you how I fixed it—and how you can skip straight to the good part.

WHY THIS ONE WORKS SO WELL

Most Moules Marinière recipes stop at garlic and wine. This one goes a step further with cream, lemon, and a proper sauce reduction. The result? A broth you’ll want to mop up with bread. Plus, using shallots instead of onions keeps the flavour soft and sweet—no harsh edges, just mellow depth.

INGREDIENTS + WHY THEY MATTER

Olive Oil (2 tbsp) – Helps the shallots soften without burning.
Butter (1 knob) – Adds richness and that classic French flavour.
Banana Shallots (4 large, thinly sliced) – Milder than onions and melt into the sauce.
Garlic (4 cloves, crushed) – Adds punch. Don’t let it brown or it’ll go bitter.
Fresh Mussels (1kg, cleaned) – They must be fresh. Discard any that stay open before cooking or closed after.
White Wine (150ml) – Use something dry. I like Sauvignon Blanc.
Double Cream (150ml) – Makes the sauce luxurious. Don’t boil it hard once it’s in.
Juice of ½ Lemon – Brightens the whole dish and cuts the richness.
Flat-leaf Parsley (small bunch, chopped) – For freshness and colour at the end.

MAKING IT YOURS (WITHOUT RUINING IT)

Dairy-Free? Swap the cream for full-fat coconut milk. It’s not classic, but it’s still good.
No wine? Use fish or vegetable stock with an extra squeeze of lemon to keep the acidity.
Want to bulk it up? Add prawns—just toss them in after the mussels have opened.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mussels didn’t open	They were already dead	Discard any that stay shut after cooking
Sauce was too thin	Didn’t reduce wine enough	Boil uncovered for at least 5 minutes
Gritty texture	Didn’t clean mussels well	Scrub and soak in salted water for 20 minutes before cooking

HOW TO MAKE MARY BERRY’S MOULES MARINIÈRE

1. Heat the olive oil and butter in a wide, deep pan over high heat.
2. Add sliced shallots and cook for 3–4 minutes until soft. Stir in garlic for 10 seconds.
3. Add mussels and pour in the wine. Cover with a lid and boil for 3–4 minutes, shaking the pan halfway through.
4. Once the mussels open, remove them with a slotted spoon to a warm bowl. Discard any that stay shut.
5. Boil the remaining liquid uncovered for 5 minutes to reduce.
6. Stir in the cream and continue to simmer for 1–2 minutes.
7. Season with salt and pepper, add lemon juice and chopped parsley.
8. Return the mussels to the pan, toss to coat in the sauce, and serve immediately.

TIPS FROM MY KITCHEN

I always warm the serving bowls so the mussels don’t go cold too fast.
I shake the pan gently during cooking—stirring can crack the shells.
I add parsley right at the end—it loses its punch if it cooks too long.

STORAGE + SERVING

Keeps: Up to 2 days in the fridge if cooled quickly.
Reheat: Gently on the hob with a splash of cream or water—don’t let it boil.
Serve With: Crusty bread or thick chips. I like it with a dry white wine or even a cold cider.
Freeze: Don’t freeze the mussels, but the sauce on its own freezes nicely.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen mussels?
A: I’ve tried it, and honestly—they’re not as good. Fresh is worth the effort.

Q: My cream split—what happened?
A: Probably added it to a sauce that was too hot. Lower the heat before stirring it in.

Q: Do I need to use banana shallots?
A: They’re sweeter and smoother, but regular shallots work in a pinch.

Q: Can I make it ahead?
A: Not really. Mussels are best cooked and eaten fresh.

Try More Recipes:

• Mary Berry Seafood Linguine with Fresh Tomato Sauce
• Mary Berry Seafood Risotto
• Mary Berry Lemon Chicken Risotto