Moules Marinières

Moules Marinières is the seashore classic of a bowl of plump mussels steamed open in white wine, shallots, garlic, and parsley, finished with a swirl of butter. The pan juices are the treasure — briny, winey, and meant for sopping.

A bistro and brasserie favorite along the northern coast, it is traditionally served straight from the pot with crusty fries or bread. Eat them with your hands, using an empty shell as tongs, and don’t leave a drop of broth behind.

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