Les Moules Marinières

Mussels Marinières

This is a most popular dish in France, and each province has its own particular way of doing it. The recipe given below, however, is one of the more usual ways of preparing mussels marinières.


  • Cooked mussels
  • 1 shallot, just over 1 gill of white wine
  • 1 teaspoon of chopped parsley
  • 3 ozs. of butter
  • 2 tablespoons of fine white breadcrumbs. Salt and pepper


Put the chopped shallot and the white wine in a saucepan, and reduce by one third on a quick fire. Add to this 1 gill of the water in which the mussels were cooked, being careful to strain it, so that it is not muddy. Bring to the boil and simmer gently for a few minutes. Remove the saucepan from the fire and add the butter, divided in small pieces, the fine breadcrumbs, the parsley, a little lemon juice, salt and pepper, stirring well. Put the cooked mussels in the sauce and warm up, without boiling. To serve, pour the whole of the contents of the saucepan on a hot dish.