Moules Marinières
The instructions for this classic dish come from Simple French Cookery, published in 1958. Originally a simple meal for sailors, Moules Marinières gets its name from the French phrase “in the style of a sailor.” Mussels were easily harvested from the rocky shores of coastal regions like Brittany and Normandy, so the association was inevitable. Enjoy this simple seafood starter featuring succulent mussels, steamed to perfection and bathed in a velvety wine sauce. This wine sauce is unique in its addition of Hollandaise sauce (pre-made or store bought); you can keep it in mind for when you need ideas for Hollandaise sauce that’s left over in the fridge. This dish is a true culinary delight. The combination of white wine and aromatic herbs elevates the flavor of the mussels.
- 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.