15 original recipes for moules marinière for the holidays

How to choose and prepare your mussels?

The most suitable variety for making homemade moules marinière are the orange-coloured bouchot mussels, available from July to January. As a main course, you should plan on about 1kg of mussels per person. Although this figure may seem excessive, in reality, the weight of the mollusc is distorted by the shell and the water contained in it.

Regardless of the type of mussel chosen, we start by sorting them, by plunging them into a basin of water with a little salt. We will then keep only the mussels that sink to the bottom of the container. Those that float, or that have cracked shells, are no longer alive and must therefore be thrown away. We then scrape the mussels with a knife to remove the filaments and limescale residue.

Once the mussels are ready, it’s time to move on. We then prepare all the ingredients that will act as the sauce, before browning everything in a large pot.

Mussels marinière & co

We all know the iconic mussel dish, covered in a sauce called “marinière” made with garlic, shallots, parsley, white wine and butter. While this dish is unanimously popular at the seaside, it is not the only possible seasoning. Indeed, just take a look at the boards and menus of coastal restaurants: the list of options is long, including mussels with curry; blue cheese; beer; pesto; or even cream. Some even opt for a Thai version made with ginger and lemongrass. In reality, there is no need to leave home to enjoy this convivial dish with its marine flavors. The proof is in these 15 recipes for mussels marinière, each more original than the last.