Moules Marinières is simply mussels cooked in white wine, onions, herbs and tiny splash of cream. Moules Marinière is one the classic French dishes that you can find at any Brasseries in France when mussels are in season. As you may know, Belgium is a nation that is internationally well-known for its Mussels and Fries (Moules Frits).
There are many ways to cook mussels, such as Mouclade (Baked Mussels), Moules à la Provençale (Mussels Provence-Style) and Moules Au Curry (Mussels in Curry Sauce). Amongst the 3 ways of cooking mussels, I love Moules Au Curry (Mussels in Curry Sauce) a lot! You may be thinking that it could be a slightly spicy dish for French people. In fact, it’s not so. In France, curry powder they use is not as pungent as what we use in Malaysia. I learnt that Ducros curry powder is very much widely used. I bought one when I was in France, it is a mild curry powder.
Moules Marinières is the second mussels dish that I’ve made so far. I once cooked Mussels in Herby Tomato Sauce,if you have not tried this.
Moules Marinières is not a time consuming dish. It takes probably 45 minutes overall to get Moules Marinière served. One important thing is to always remember to throw away those mussels that haven’t opened after 3 minutes of cooking!
Here’s the recipe that I have taken from A Little Taste of France.