Moules a la Mariniere

Meaning “Fresh mussels steamed open in wine”, this recipe is inspired by a Julia Child classic with our own Fulkerson twist.


  • 1 quart (2lbs) mussels
  • 1 small onion, chopped
  • 2 shallots, chopped
  • 2 tablespoons parsley, chopped
  • ¼ teaspoon dried thyme
  • 1/8 teaspoon ground pepper
  • ½ cup Dry (or Semi-dry) Riesling
  • 3 tablespoons butter
  • 1 ½ tablespoon lemon juice

Place mussels in a 3-quart Dutch Oven. Add all ingredients, except parsley. Cover and cook over moderately high heat for 3 minutes. Stir well to bring mussels from top to bottom. Cover and cook 5 minutes longer, or until all are open. Serve in individual soup dishes with broth. Garnish with chopped parsley.

Pairs well with Semi-dry Riesling, Dry Riesling, Pinot Noir, and Gruner Veltliner wines.

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