Les Moules à l’Oseille

Mussels with sorrel

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

As with other fish a little acidity accentuates the fleshy, fishy flavour of mussels. And, as we have seen, the combination of pork and trout works well. In the following dish, the salt belly seasons the shellfish and an accompaniment of sorrel purée also brings out the flavour.


  • 2 kg ( lb) small mussels
  • 1 glass dry white wine


Scrub and de-beard the mussels and put them into a large, wide-bottomed pan with the glass of wine. Cover and heat briskly for 5 minutes. As soon as the shells start to open, take out the mussels.

Fry the salt pork and garlic in the oil for 5 minutes and then add the mussels and parsley. Mix all together until heated through but not too long or the mussels will be overcooked.