Easy Moules Marinières

Easy Moules Marinières

The name “Moules Marinières” literally translates to "Mariner-Style Mussels." This is a classic appetizer, and we’re sharing a simple recipe for it below:

  • 12 dozen mussels
  • 1 stalk celery (whole)
  • ½ cup onions, chopped
  • Salt and pepper
  • ½ pint white wine
  • 1 cup Hollandaise Sauce

    • Clean mussels and put them in a large kettle with celery, onions, salt and pepper. Cover and steam. When mussels open, discard one shell, leaving each mussel one shell. Place in a casserole and cover. Pour liquid from the kettle slowly into a saucepan, leaving behind any possible sand. Add wine. Briskly stir in Hollandaise sauce. Heat, (do not boil), pour over mussels and serve very hot.

    This is a classic French dish that is rich in flavor, and sure to please your guests, especially any seafood lovers. The steamed mussels are bathed in a creamy, buttery white wine sauce, enhanced with various aromatics.

    This recipe comes from Simple French Cookery, published in 1958.