Moule Mariniere

Moule Mariniere. It is a classic example of the cuisine of Normandy, where it originated. Add the wine and the mussels.

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Melt the butter and add onions and celery. Stir and let sit for a couple of seconds. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Season with a pinch of kosher salt.

Pop on the lid and the mussels should start to open within a few minutes.

Moules Marinieres

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Classic Moules Marinière

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For moules marinières, that typically means shallots. Add onion and cook until translucent. They are ready when the shells have opened.

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John Woods

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