moules marinieres

We began one dinner with a quartet of starters, led by moules marinieres.

Steamed mussels, the classic moules marinieres, lends itself to these requirements.

Goodbye, moules marinieres.

The changing selection can include moules marinieres, ragout of game and salt beef a l'anglaise.

So, for that matter, are the grown-ups, who eat boudin noir and moules marinieres, washed down with interesting beers from the large list.

We began dinner with moules marinieres, flavorful mussels in their shells, in a succulent, herb-infused white wine broth.

One was les moules marinieres (juicy mussels in a heady broth of white wine and garlic, served with excellent pommes frites).

Moules marinieres, small black mussels steamed with shallots and white wine, are plump and silky, snatched from the fire just as the heat has coaxed the shells open.

We would have tucked into a starter of moules marinieres enthusiastically, but too many of the steamed mussels were wizened discards, unredeemable even by a lovely white wine-garlic-shallot broth.

There is a definite Parisian feel to this combination butcher shop and bistro, and the menu, naturally, is heavy on meat, although it does offer moules marinieres and a fresh fish catch of the day.

Each section of the book includes a few fairly classic recipes, like moules marinieres, vinaigrette salads, onion soup, potato gratin, apple cake and duck breast with port, most of which can be found in many other books.

Recommended dishes: Moules marinieres, onion and fennel tart, gazpacho, onion soup, salade frisee, tuna in peppercorn cream, seafood crepe, linguine with seafood, coquilles St.-Jacques, creme brulee, chocolate mousse cake, cookies.

The $29.95 prix fixe dinner of appetizer, main course, dessert and coffee may be put together from the full a la carte menu, which includes such starters as onion soup gratinee, moules marinieres, gnocchi forestiere and seafood crepe.

RECOMMENDED DISHES - Fresh foie gras, stuffed portobello mushroom, bay scallops, moules marinieres, tarte citron, creme brulee, mousse, truffles with creme anglaise, floating island.

It was, however, included in a subsequent paperback edition of the book along with two recipes, Rösti à la Thomas Mann and moules marinieres à la Italo Calvino, originally created for the German and Italian translations respectively.

Moules Marinieres Preparation time: 30 to 45 minutes Cooking time: 15 minutes 6 pounds mussels 4 tablespoons butter 4 tablespoons finely minced shallots 4 cups dry white wine 1 to 2 cups water (optional) Freshly ground black pepper 2 tablepoons minced fresh parsley.