Moules à la Marinière

Poached Mussels

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 quarts mussels (1 quart per person)
  • Chunk of butter


  1. Clean mussels. Put butter, shallots, wine, clam juice, and bouquet garni into large kettle. Boil 3 minutes. Discard bouquet garni. Add mussels. Steam 5 minutes. Using both hands, and pot holders, pick the kettle up, holding the lid tight, and shake pan, thus tossing mussels so they cook evenly.
  2. When done, they will have open