Perhaps the most usual way of
cooking moules marinière is simply
to put the mussels into the pan
with the white wine but no water,
throw chopped parsley and onion
or garlic over them as they are
opening and serve as soon as they
are all open.
Always serve plenty of French
bread with moules marinière.
STUFFED MUSSELS
This recipe was given me by a
fisherman in Marseille, who made
them for me on his boat – and most
delicious they were.
For the stuffing: 1 large lettuce, 1