Moules mariniere or mussels, mariner style. These are the mussels I’ve grown to love over the years and think of as a great treat. Of course, Thai mussels with coconut curry sauce, or those steeped in a light tomato broth are all wonderful as well. And as I made them I wondered why I don’t make these more often, since they are one of the quickest of dishes, a mere 10-15 minutes to table if you’re dedicated.
I made the even-more-simple version that Dorie suggests, leaving out the lemon, bay, bouillon cube and full compliment of herbs, but still, butter, sweet onion, a bit of nice wine and some parsley I knew would suit the purpose.
Once the base is prepared, in go the mussels for a few minutes until they are all opened.
All that’s left is to serve them piping hot. French bread is the ideal, though I used the last of some 12-grain bread I’d made. Still delicious to soak up the juices.
So, of course, I will make these again. I will say that I probably should have taken a bit more time to clean mine up. I’d picked them up (and the fishmonger picked them out one-by-one) at that “fancy” store, so I assumed they’d be really clean – um, no. But that said, they were delicious, and a terrific quick meal!
dulceshome 
Definitely quick and delicious!!! Wish Bill liked them 😦
Totally fast food! and super delish!
These were quick and delicious. I like the other versions you mentioned too – especially the Thai version…
They are quick and according to my husband delicious…he loves them. I’m the one who just doesn’t enjoy shellfish! I did enjoy dipping my bread into the broth! Have a great weekend!
People seem to object to the need to clean them but it really doesn’t take much time and people clean everything else, right?
I have never had Asian mussels only Mediterranean style. Thai sounds great… I am going to have to check out this style of preparation.
I’m glad you enjoyed these! Great photos!
Go back and give your fishmonger the what-for………he owes you another pound or two. The best thing about the posts this week was the gorgeous photography. Everyone’s pictures of the mussels were gorgeous (in my opinion). I am glad you liked them as well as I did and, I agree with everyone, why don’t wemake them more often?
I would have expected them to be very clean and cook-ready also. Glad you loved these too! Great photos.
I think many of us were wondering why we don’t make mussels more often. The Thai curry version sounds good too. I don’t know which step I enjoy more, the mussels or sopping up the juices with good bread.
Delicious, quick and easy. One of my favorite recipes.
I have never tried mussels before although hubby loooves them but I’ve never dares to cook or even eat them!!! may be I should start specially I like easy and quick dinners.
Interesting. Mine were also picked out one-by-one at a fancy store (likely the “fancy” store) and I was wondering whether or not I actually needed to clean them. Good to know.