Moules à la maraîchine – Marshland mussels


  • 1 kg of mussels
  • 2 shallots
  • 40 cl of white vinegar
  • Creme fraiche (cream)
  • Parsley

Recipe by an inhabitant of the marshes in Soullans

  • In a saucepan, cover the chopped shallots with white vinegar and heat until the vinegar has been absorbed.
  • Open the mussels naturally in a large saucepan.
  • Collect the cooking juices and filter them.
  • Add the juices to the shallots, then add the cream and the very finely chopped parsley.
  • Pour this mixture over the mussels, only one of which should be left in its shell.