FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MARINIERE, A LA MARINIERE
Fisher, M.F.K. and the Editors of Time-Life Books. 1968. The Cooking of Provincial France. Time-Life Books, New York. TIME-LIFE BOOKS, New York.
shellfish steamed in a broth of wine and other seasonings, such as muscles (moules a la marinniere
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a method of preparing mussels and other shell-fish. This name is also applied to certain dishes made of fish cooked in white wine and garnished with mussels.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour poissons). Bearded mussels and shredded shrimps.
