Fresh mussels steamed open in wine and flavorings (Moules à la marinière 1) from Mastering the Art of French Cooking, Volume One (page 227) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and green onions or onions for shallots.

  • Sylfea on September 28, 2025

    Easy and delicious. Heavily relies on the wine you use for flavour.

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