Two great regional delicacies come together to form one dish that is extremely popular throughout the whole of France, and especially in the north: “moules marinières” (or mariners' mussels) served with golden, crispy fries is a real treat, enjoyed with a nice cold beer or a Pinot blanc from Alsace.
French fries are a genuine culinary institution in the North, prepared and eaten in the typical and very appealing “baraques à frites” (traditional stall selling fries). The mussels, little tasty shellfish, come from the Channel and from the North Sea, but other varieties are also present on the rest of the French coasts, featuring in multiple original and delicious recipes, including the famous “moules marinières”.
First, the shellfish are cleaned thoroughly, by scrubbing them under water, and then they are left to open on a high heat in a casserole dish, immersed in a sauce made from chopped shallots that have been lightly browned in butter, and then flavoured with parsley and white wine.
French fries are a genuine culinary institution in the North, prepared and eaten in the typical and very appealing “baraques à frites” (traditional stall selling fries). The mussels, little tasty shellfish, come from the Channel and from the North Sea, but other varieties are also present on the rest of the French coasts, featuring in multiple original and delicious recipes, including the famous “moules marinières”.
First, the shellfish are cleaned thoroughly, by scrubbing them under water, and then they are left to open on a high heat in a casserole dish, immersed in a sauce made from chopped shallots that have been lightly browned in butter, and then flavoured with parsley and white wine.
Serves 6 to 8
• 1kg good quality fries, homemade if possible
Moules marinières:
• 3kg mussels
• 70g butter
• 3 shallots
• 2 onions
• 2 garlic cloves
• 2 sprigs thyme
• 1 stick celery
• 40cl white wine
• 1 bouquet garni of parsley
• Salt and pepper
• 70g butter
• 3 shallots
• 2 onions
• 2 garlic cloves
• 2 sprigs thyme
• 1 stick celery
• 40cl white wine
• 1 bouquet garni of parsley
• Salt and pepper
1. Clean the mussels, carefully brushing them before rinsing in water. Only use the unopened mussels and dispose of those that are partly open or broken.
2. Peel and finely slice the shallots, garlic and onion. Chop the celery and basil and keep to one side. Melt the butter in a large saucepan big enough to hold all of the mussels. Add shallots, garlic, onion and thyme, and brown for 2 to 3 minutes. Moisten with the white wine and add the celery, salt and pepper before leaving to boil for 5 minutes.
3. Add the mussels and stir well before covering. Leave to heat, allowing the mussels to open. Sprinkle in parsley and stir well before serving immediately with hot fries.
2. Peel and finely slice the shallots, garlic and onion. Chop the celery and basil and keep to one side. Melt the butter in a large saucepan big enough to hold all of the mussels. Add shallots, garlic, onion and thyme, and brown for 2 to 3 minutes. Moisten with the white wine and add the celery, salt and pepper before leaving to boil for 5 minutes.
3. Add the mussels and stir well before covering. Leave to heat, allowing the mussels to open. Sprinkle in parsley and stir well before serving immediately with hot fries.
Advice: large bowls can be placed on the table to dispose of the empty mussels, as well as small individual bowls of warm water and lemon to rinse fingers.
Recommended wine: a light abbey beer, obviously from the region and served well chilled, or an Alsace Pinot Blanc.
