Moules à la Marinière

Preparation info
    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

The best mussels for this dish are the tiny sweet ones that grow in vast clusters on wooden posts in shallow water, but these you will not see in Britain. Larger mussels have a coarser flavour but they still make a very good dish. Quantity depends on whether you serve them as a first or main course. As a general guide, I would suggest you buy more than you think you need: any left over can be served next day in a salad with sliced potatoes or flageolet or haricot beans, dressed with vinaigr