How To Cook Mariniére Mussels | Rick Stein Recipe

How to cook mussels. Watch as Rick Stein shows you just how easy it is to cook mussels at home in under 10 minutes. You'll love his Moules Mariniére recipe.

[mrrmst]

Rick just has the nicest way about him. So chilled.

[enockowl]

absolutely love rick stein ... just love all of his cooking shows ... my missus goes nuts because I clog up all the recording storage with his shows .... hopefully more to come

[lousmaczylo]

I've been doing this as he recommends for 30 years, still the best and only way.

[bollyBob]

I have made some of your dishes and while I follow many of the great TV cooks, I have to say you were the one that "let the cat out of the bag" and made me into a fan of cooking shows. I always found yours culinarily and culturally constructive: Playing McCormack or Bjorling while preparing seafood seems logical. Yuletide greetings to all and sundry and while you are probably enjoying Padstow, please do not forget Australia as you are special to us. Your lobster thermidor is fantastic and I will be making this one. Cheers.

[GJAOfficial]

Just made these and stood in the kitchen eating them with my dad… absolute heaven.

Thanks Rick… cannot buy experiences like that….

You are an absolute legend, across all generations. ❤

[seansisett]

Thank you from Vancouver Canada! Cheers

[eltonhamilton]

One off my favourite dishes, never knew how to cook it, until now👍

[edsmith]

I had this the first time all those years ago in France. Me and my family were touring around France in a 5 bearth tent and we happend to stumble on this recipe by a chap from London and his wife who were in the next door tent i was about 9 at the time but this dish was the dish that got me into seafood i just remeber it was almost exotic as id never tried anything like that before 😊😊😊

[dieterwohlberg]

Brilliant! Can anyone remember in which show Rick had mussels on the beachfront in Portugal and finished his meal by pouring a little of the leftover mussel liquid into his last little bit of wine?

[Bombabingbong]

In the midi in France where I live, the moules are cooked in wine and onion with some lemon, never butter and pepper for marinière, otherwise cream, garlic and Parsley after the marinière as a richer dish but never with butter.

[Hedgehogsinthemist]

I always thought if the mussel shell was already open when uncooked it was dead and if not open after cooking also dead.

[_Kelly]

delicious simple recipe thanks Rick I've made this

[jamesprovan]

Trying this out in Queensland with South Australia mussels 🤞🤞

[wearethemags]

First recipe I've ever seen him do without putting 3 fist fulls of salt in it! 😂

[williamf.]

A spoon of your Rouille into the sauce at the end elevates this to another level.

[IAMMANUELA]

this is how i will cook mussels from this day forward.

[alexmc]

Gotta love the whole package with the Rickster….

[gregmoore]

It just looks so wrong pouring double cream straight on to shells! I know he is a genius, and I need to experiment more, but just that image of cream being poured onto shells will haunt me forever!

[MKINDYR]

Will try this over the weekend. Do you strain the juices/sauce in case of and sandy debris?

[markwoldin]

Beautifully done, but I would use shallots, not onion. And instead of cream one can add a fresh, peeled, chopped tomato.
Don't forget to point out that sauce should be consumed, too.