A simple classic Moules Marinière
For the classic, simple Bretagne ‘Moules Marinière’, the mussels are cooked with white wine and water; I am sure those Bretagne sailors’ wives would have used water only. These days various cooks use cider, beer or even red wine. Add a bouquet garni of bay leaf, parsley, celery stalk, thyme and peppercorns, plus a [...]