Mussels Mariniere

This is a thick, creamy stew. It’s absolutely delicious and perfectly quick and simple to make.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ½ cup finely chopped onion
  • 2 Tbsp. butter
  • 2 Tbsp. cornstarch
  • 1 cup dry white wine
  • ½ cup chopped celery tops
  • 3 to 4 lbs. mussels, scrubbed
  • 1 cup heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground black pepper
  • Juice of ½ lemon
  • ½ cup fresh chopped Italian flat-leaf parsley


  • Sauté the onion in the butter until soft. Work in the cornstarch. Whisk in the white wine and add the celery tops. Mix and bring to a boil.
  • Pour in the prepared mussels. Cover and continue to boil. After 2 minutes, stir to bring the bottom ones up.
  • Have a large serving bowl on the side of the pot. Remove mussels as they open.
  • When all of the mussels are open and removed from the pot, reduce heat and add the cream. Heat but do not boil. Add salt and pepper.
  • Pour over the mussels; sprinkle with lemon juice and parsley. Serve in warm bowls with a big bowl for the shells.