Moules et boules

By Anna Olson
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Anna Olson shares this rich and delicious recipe that will have you dreaming of a French vacation.



  • 2 tablespoons extra virgin olive oil
  • 1 shallot, peeled and sliced
  • 6 sprigs fresh thyme
  • 4 to 6 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, sliced
  • 4 lbs fresh Atlantic mussels, rinsed
  • 1/2 cup dry white wine (or rosé)
  • Salt and black pepper, to season
  • 2 tablespoons butter
  • 2 tablespoons parsley, chopped
  • Baguette, for dipping into the juices


  1. Heat a large soup pot over medium-high heat and add the oil. 
  2. Stir in the shallot and cook for one minute. Add the sprigs of herbs and garlic. 
  3. Add the mussels, stirring once and then cover and cook for one minute.  Add the wine and immediately cover. Cook until all of the mussels have opened, about three minutes. 
  4. Remove the larger herb sprigs and pull out any mussels that have not opened. Season lightly and stir in the butter and parsley.  
  5. Spoon the mussels into a large serving bowl (or serve in a pot) and serve immediately with a crusty baguette. Enjoy! 


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