Miniature Servings of Mussels with Sea Urchin Sauce

Cassolettes de Moules à la Sauce d’Oursins

Preparation info

  • Makes


    light first-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

People who aren’t in the habit of going to sushi bars get spooked when I mention sea urchins, which they often confuse with sea anemones, those ghastly-looking tentacled creatures we’ve all seen at the aquarium. While it is true that sea urchins aren’t particularly beautiful—they’re black, round, spiked, with a hole in the middle—and are especially nasty if you step on one at the beach, they have their aficionados. In France, you’ll find sea urchins served along with oysters and other raw s