Dish

Moules à la marinière

Marinara-style Mussels

Moules à la marinière is made by cooking mussels in a broth made with white wine, garlic, and butter. The dish is typically served with crusty bread for dipping in the sauce. Moules à la marinière is a simple and delicious way to enjoy mussels.

European cuisine› Western European cuisine› French cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Moules à la marinière originated in the coastal regions of France, where mussels are abundant. The dish has been enjoyed for centuries and is a staple of French cuisine.

Dietary considerations

Moules à la marinière is not suitable for those with shellfish allergies or lactose intolerance.

Variations

There are many variations of moules à la marinière, with different herbs and spices used in the broth. Some recipes call for the addition of cream or other ingredients such as bacon or sausage.

Presentation and garnishing

Moules à la marinière can be garnished with fresh herbs such as parsley or chives. The dish should be served in a large bowl or platter to allow for easy dipping of the bread. The mussels should be arranged in a single layer for maximum visual appeal.

Tips & Tricks

To ensure that the mussels are fresh, they should be tightly closed when purchased. Any mussels that do not close when tapped should be discarded. The broth should be seasoned to taste, as the amount of salt and spices needed will vary depending on the ingredients used.

Side-dishes

Moules à la marinière is typically served with crusty bread for dipping in the sauce. A side salad or steamed vegetables can also be served alongside the dish.