Moules Marinière

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Mussels are richly flavoured, succulent and not expensive. The golden rule is to discard any not tightly closed or that do not close when tapped before cooking, and any that remain closed after cooking. Simply steam mussels until their shells open up.

This is my version of moules marinière, the classic dish of steamed mussels with flavoured cooking juices. Allow