Steamed mussels with white wine, shallots, and parsley (Moules à la marinière) from Glorious French Food: A Fresh Approach to the Classics (page 268) by James Peterson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on December 16, 2022

    Excellent instructions--no rubbery mussels using Peterson's timings and instructions. I did add some creme fraiche and dijon mustard to the steaming liquid at the end and would continue to do so.

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