Moules marinières à la citronnelle et au piment

Moules Marinières with Lemongrass & Chilli

Preparation info
  • Serve


    • Difficulty


    • Ready in

      25 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

One of the great classics of French cuisine – my version is with a hint of the east, something I developed a taste for while working in Singapore. One very important thing with mussels is quality and freshness. A good way to see if you have any bad ones is to wash them in a bowl under running cold water, and if any float to the surface, get rid of them. It is a sign that they are not fresh. As for the rest, remove the beards and wash them until there is no grit on the bottom of the bowl.