Moules marinière with cream, garlic and parsley – Rick Stein
French: Moules marinières
Moules marinières is mussels cooked with white wine and herbs. It is traditionally from Brittany, France. A few years ago, a survey found that the average French person’s favourite dish was moules marinières.
When purchasing fresh mussels look for ones with firmly shut shells, and pry them open (if needed) with a knife before you serve them.
Julia Child recommends serving mussels with French bread and a light, dry white wine.
- How to prepare mussles – Good Taste
If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose seafood which are ranked “Green – Better choice”, such as Blue Mussels, and also a better choice are Green Mussels imported from New Zealand.
For choosing sustainable seafood:
- Australia’s Sustainable Seafood Guide – Australian Marine Conservation Society
- FishBase – search to find out more about the fish on your plate
- Greenpeace’s International Seafood Red List of seafood that is sourced from unsustainable fisheries and sustainable seafood
- Cleaning and de-bearding mussels video – Mitch Tonks
- Italian mussels video – Peter Evans
- Moules marinières video – Raymond Blanc
- Mussels with white wine and leek video – Bill Granger
- Baked mussels (Cozza al Forno) – Antonio Carluccio
- How to cook perfect moules marinieres – Felicity Cloake
- Mussel gratin (Cozze Gratinate) – Antonio Carluccio
- Prawn and mussel pies – Gary Rhodes