Moules à la Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast of Beyond.

A Marseille version of this recipe uses about twice the amount of onion, and a lot of "herbes de Provence".

Recipe (6 servings)

3-4 litre mussels [moules]
1 lemon [citron]
2 onions [oignons]
100 g butter [beurre]
500 ml dry white wine [vin blanc sec]
1 bouquet parsley [persil]
salt, pepper [sel, poivre]

1. In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning.

2. Chop the parsley into the pot.

3. Pour in the white wine and bring the pot to a boil, then remove from the burner and let cool.

4. Wash the mussels thoroughly in running water, without soaking them, and drain them.

5. Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce.

6. Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top.

7. When the mussels are all open, remove from the burner and serve.


Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint