The Perfect Moules Marinière

Name: The Perfect Moules Marinière
Ingredients: For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.; For 2 servings, 2 kg (4 lbs) mussels, 2 shallots or one onion, peeled and finely chopped, glass of dry white wine, freshly ground black pepper, 2-3 tablespoons soft white breadcrumbs, 2-3 tablespoons finely chopped parsley, 2 tablespoons butter.

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

When mussels are at their best, from autumn to Easter, enjoy this inexpensive treat in the classic French style. Served with plenty of bread and followed with a salad and cheese, it makes a meal in itself, especially when accompanied by a bottle of chilled, crisp Muscadet sur lie, the natural partner to moules marinière.

Ingredients

You Need

For 2 servings, 2 kg (4 lbs) mussels, 2 shallots

Main course
Easter
Autumn

Method

Scrub the mussels under cold running water, tug off the ‘beard’ or byssus and knock off any barnacles with the back of a knife. Rinse the mussels and discard any which remain open after this rough treatment – they are dead. Put the mussels in a lidded saucepan with the rest of the ingredients. Cover with a lid and cook on a high heat until the mussels are cooked, that is, when