10 Most Popular French Seafood Dishes

What seafood dishes to eat in France? 10 typical traditional French national and local seafood dishes, original recipes, pairing tips, and the most popular, famous and iconic authentic restaurants with French cuisine. Must try dishes, the ultimate bucket list for seafood lovers.

Moules à la marinière

(Moules marinière)

Moules à la marinière is a classic French dish that consists of mussels cooked in cider or wine-based sauces. The dish is typically made with shallots, garlic, and herbs such as parsley, thyme, and bay leaves, which are sweated in some butter before being combined with white wine or cider.


Fresh mussels are then added to the mixture and cooked until they open up. The dish is usually enhanced with freshly minced parsley, lemon juice and (optionally) mayonnaise or crème fraiche. Simple and flavorful, this mussel dish is typically enjoyed warm with slices of crusty bread and a glass of French wine on the side

SERVE WITH

Baguette

PAIR WITH

Picpoul de Pinet  Savennières  Entre-Deux-Mers  Jasnières  Pouilly-Fumé  Saint-Véran  Witbier

Moules farcies

(Stuffed Mussels)

Moules farcies is a French dish in which mussels are stuffed and baked or grilled. The dish is prepared with mussels, butter, parsley, garlic, shallots, black pepper, nutmeg, parmesan cheese, and breadcrumbs. The butter is combined with garlic, shallots, nutmeg, and pepper.

The mussels are steamed until opened, and the empty halves of the shells are discarded. The butter combination is spooned into each shell, and the mussels are then sprinkled with breadcrumbs and parmesan before being baked or grilled until bubbling.

For the best experience, moules farcies should be sprinkled with parsley before serving it with a crusty baguette on the side, which is used to mop up the melted butter mixture.

SERVE WITH

Baguette

PAIR WITH

Picpoul de Pinet  Sancerre  Tavel

Bourride

Also known as bouillabaisse’s cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is made with white fish such as mullet, mackerel, or sea bass, but the original and most traditional recipes primarily include monkfish [ . . . ]  Continue at : 10 Most Popular French Seafood Dishes – TasteAtlas

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