Moules Poulette

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve mussels prepared this way in individual gratin dishes to hold the sauce. To eat them, guests will require a dessertspoon and fork.


  • 2.25 litres/2 quarts mussels
  • 1 onion, finely chopped


Wash and scrub the mussels in several changes of cold water. Discard any with broken shells or ones that are not tightly closed. Pull away the beard from each one.

Rub the inside of a large saucepan with a buttered paper and sprinkle with the chopped onion. Put the clean mussels in the pan and add the water and wine. Cover the pan with a lid and place over high heat. Shake the pan occas