Moules Marinière

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

I first tasted this dish when I was six years old. Like many small children, I was reluctant to eat shellfish at first, but on this occasion my mother persuaded me to taste hers. Unfortunately for my mother, I not only tasted her dish, but finished the lot, and I have loved mussels ever since. On Noirmoutier I used to collect them from the rocks in front of the house, pick the bay leaves off the tree in the next-door neighbour’s garden, dig for the garlic in the dunes, where it grew wild, and cook the whole lot in sea water, which my mother insists is the key ingredient. Serve with warm crusty bread and a green salad.

Ingredients

    Method