Dish · french
Moules Mariniere
Mussels steamed in white wine with shallots, butter, and parsley, served in their broth as both sauce and something to mop up with bread.
Where it comes from
The name means sailor style, pointing to a fast method fishermen could manage aboard boats along the French Atlantic coast, using what was already on hand: wine, alliums, and the day's catch.
What cooks argue about
Cooks argue over adding cream at the end for a richer broth, common in restaurants, against the plainer wine-and-butter version some purists consider the only true mariniere.
Versions
Nobody has published a moules mariniere here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
dry white wine
butter
parsley