Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Moules à la Marinière I (Mussels Steamed in Wine)
Page 227
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Review
Zosia from Toronto, ON
Tender mussels in a wine-based broth flavoured with shallots, herbs, and the mussel liquor, of course.
Easy and delicious, it was on the table in less than 30 minutes ….and that included the time spent scrubbing the mussels!
I served this with some French bread to sop up the lovely broth at a meal I made to celebrate Julia Child’s birthday.
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