Moules marinière

moules marinieres3This is the best time of year for shellfish in France, and of all types one of the most beloved is the humble mussel. Moules marinière — mussels steamed in white wine — are joyously consumed throughout the country, particularly in northern regions where they rank among the most popular dishes. They are as easy to prepare as they are tasty, and make a fine lunch or a lively starter to a more ambitious meal.

Moules marinière / Mussels steamed in white wine

And why marinière? The word means mariner-style or, more loosely, prepared in the manner of seafarers and fishermen, who cook the mussels straight from the sea (and have most likely been doing so since the invention of fire in prehistoric times).

There are many variations on this theme — with or without cream added to the broth, with or without curry or saffron. Sometimes bacon is added, sometimes tomatoes or peppers. In Normandy or Brittany, you may find mussels steamed in hard cider instead of wine. But I prefer the original, in which minced onion is sautéed in butter before the mussels are added to the sizzling pot and steamed open in dry white wine. A sprinkling of parsley completes the dish. Fabulous.

Meantime, I am delighted to report that quite a few people have signed up to follow The Everyday French Chef since the launch of my autumn subscription drive last week. The reward for referrals is a personal recipe in the category of your choice. Please remember to notify me if one of your friends signs up. Just send me a note via the Contact page.

And happy cooking!

Print Friendly, PDF & Email
This entry was posted in 5. Fish and Shellfish and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.