Moule Mariniere

Moule Mariniere. Moules marinières may be served as an appetizer or main course, and can be accompanied by a variety of sides. A very simple meal that takes just a few minutes to cook, moules marinières is a French dish of mussels in their shells, cooked in white wine, butter, shallots, garlic, and parsley.

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Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. The good thing about mussels is you can eat them all year round! Cover and bring to a boil and then reduce the heat to low.

Mussels are very cheap, easy to find, and are at their best from midwinter to the end of summer.

Add the mussels to the pot.

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Add the white wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. Remove mussels from sauce, and place in bowls. Season with ½ teaspoon Kosher salt and a pinch of black pepper.

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John Woods

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