The French Hotel Barge Athos cruises the Canal du Midi in the south of France provided this recipe for Moules Marinières.
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No festive table in our region is complete without the briny freshness of shellfish. If you’d like to bring a little bit of Athos into your kitchen this season, here’s a classic combination we love to serve on board, and at home.
Moules Marinières (serves 4)
Ingredients
- 2 kg fresh mussels
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 40 g butter
- 200 ml dry white wine
- Fresh parsley, chopped
- Freshly ground black pepper
- Optional: a splash of cream for richness
Method
- Clean and debeard the mussels, discarding any that remain open.
- In a large pot, melt butter and gently sauté the shallots and garlic until soft.
- Add the mussels, pour in the wine, cover tightly, and steam for 5-7 minutes until they open.
- Sprinkle generously with parsley and black pepper. Add cream if desired.
- Serve immediately with crusty French bread for dipping.
Thanks, Julian and Dannielle. We hope to have many more bookings on Athos for you this coming season.
Learn more
View online brochure for the French Hotel Barge Athos.
