Moules Marinieres

So, I have some excellent foodie news: I’m going to see Anthony Bourdain and Eric Ripert duke it out on stage next month! I have no idea what their show is about, and it sounds like there’s no cooking, but at this point I’d pay to see those two read a telephone book, if only so I can hear Ripert pronounce “feeesh”. So in honor of scoring these tickets, I decided to make an Anthony Bourdain recipe. I have his “Les Halles” cookbook that’s filled with delicious French bistro recipes and dark humor, and it’s always a pleasure to just flip through it and read his thoughts on food, the universe and everything. So here’s his recipe for mussels, to which I had to add an obscene amount of garlic. I’m not one to disagree with Anthony Bourdain, but I really like the addition of garlic (like I’ve ever complained about it!) and will probably use it again next time. If you’re a Bourdain purist you may want to leave out the garlic. Either way, you’re in for a treat!
Moules Marinieres
Serves 2
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
1378 calories
55 g
412 g
42 g
163 g
13 g
822 g
3110 g
1 g
0 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1378
Calories from Fat 376
% Daily Value *
Total Fat 42g
Saturated Fat 13g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 10g
Cholesterol 412mg
Sodium 3110mg
Total Carbohydrates 55g
Dietary Fiber 0g
Sugars 1g
Protein 163g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tbsp of butter (2 oz or 60g)
  2. 1 shallot
  3. 4 cloves of garlic
  4. 1 cup dry white wine (I used Pinot Grigio)
  5. 1/2 tsp salt
  6. 3 lb mussels
  7. fresh parsley
  1. Let's prep everything really quick. Thinly slice the shallot and finely chop the garlic. Scrub and debeard the mussels and set everything aside.
  2. In a large pot (make sure you have a lid that fits the pot exactly!), heat the butter over medium-high heat until it's melted. Add the sliced shallot and garlic and cook for a couple of minutes, until they get soft and just barely start browning. Add the salt and wine and stir everything together until it comes to a boil. Add the mussels to the pot and cover with a tight-fitting lid. Shake the pot a bit so that the mussels get covered in the sauce. Steam the mussels for about 10 minutes, until they open all the way; there will be a few stubborn ones in there that won't open -- just toss them out at the end. Chop a handful of fresh parsley and sprinkle on top of the mussels after they are cooked and opened.
  3. Pour everything in a large serving bowl, drizzling the sauce over the mussels, making sure the good bits get stuck inside the shells. Serve with a hunk of bread for mopping up the sauce.
Adapted from Les Halles Cookbook by Anthony Bourdain
Adapted from Les Halles Cookbook by Anthony Bourdain
A Kitchen Odyssey