Moules à la Marinière

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 dozen mussels
  • 4 shallots, finely chopped
  • butter
  • ½


Moules à la marinière is not the elegant dish that we often encounter in restaurants, thickened with double cream, egg yolks or a beurre manié. It is basic, rustic and utterly delicious. Scrape, beard and wash mussels as directed.

Sauté finely chopped shallots in 1 tablespoon b