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Moules Marinière
Appears in
Published 1963
I have never seen a mussel growing on the Mediterranean coast, yet I can hardly remember a restaurant there that does not make a speciality of some delicious manner of serving mussels. There are vast quantities of mussels along the cliffs of Cornwall; but how many of the local restaurants serve even the simplest mussel dish?
Moules marinière – one of the world’s great dishes – makes the most of mussels, simmered for a few minutes only in dry white wine with a few finely-chopped shallots or a small onion or two and a little parsley and thyme. Make this simple and inexpensive dish your own. And then, using this same basic recipe, prepare mussels in any number of ways for a delicious first course or for a light luncheon or supper dish.