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Moules Marinière

Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins

Learn how to cook this classic French bistro dish of steamed mussels in a wood-fired oven with this Moules Marinière recipe. For a more smokey flavour, spread some hot embers on the entrance of your pizza oven and steam open your mussels on them before returning to the pan! You can also substitute the white wine for beer or cider for an extra quick.


  • 1Kg live mussels
  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 150ml white wine
  • 2 sprigs of thyme
  • 1 bay leaf
  • 150ml double cream
  • Small bunch of flat-leaf parsley, picked and finely chopped
  • Lemon to garnish


    1. Pre-heat your Fuego Wood-Fired Oven to 200°C.
    2. Rinse the mussels thoroughly under plenty of running water and pull off the stringy beards, throwing away any broken shells and any that don’t close tightly when you tap them.
    3. Take a large cast iron pan with lid, place in the oven and heat the olive oil. Add the chopped onion and garlic and cook over low heat for about 10 minutes until soft.
    4. Pour in the wine and as it boils and the alcohol burns off, add the mussels, bay leaf and thyme. Cover and let the mussels steam for 5 minutes. They are ready when the shells have opened.
    5. Add the cream and cook for 2 minutes more.
    6. Sprinkle the chopped parsley and add some lemon wedges and serve immediately with some crusty bread, remembering to discard any mussels that haven’t opened.

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      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

      My Fuego wood fired pizza oven...

      “Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

      My Fuego wood fired pizza oven...

      “We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

      My Fuego wood fired pizza oven...

      “The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)