• Mussels Marinières
 (Chris Abbott)Source: Chris Abbott

This is a quintessential French dish – Guillaume himself says the dish is the cornerstone of French cooking. 






Skill level

Average: 4.2 (36 votes)


  • 1 baguette, cut into 2 cm-thick slices
  • 100 ml extra virgin olive oil
  • 50 g butter
  • 3 French shallots, thinly sliced
  • 1 kg black local mussels, scrubbed and debearded
  • 250 ml (1 cup) white wine
  • 2 tbsp coarsely chopped flat-leaf parsley
  • Crème fraîche (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wine pairing: Penfolds Yattarna Chardonnay, Multi-Region

1. Place a chargrill pan over high heat. Brush the sliced baguette with oil and grill until golden on both sides.

2. Place a large, deep frying pan over high heat. Add the butter and shallot and stir until soft and translucent. Add the mussels and white wine, cover with a lid and shake the pan for 2-3 minutes or just until the mussels start to open. Add the parsley and toss to combine and stir through the crème fraîche. Serve with the grilled baguette.


Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral