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3 hours ago, FrogPrincesse said:

It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider?

 

I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

 

I do make them different ways. I've done them over the years with wine, beer, cider, Pernod etc.
 

Moules marinières originated in Normandy and is believed to have originally used cider. It's probably the more traditional way; not wine although that is now most common. Normandy is not traditionally a wine area, although there are now a handful of wineries. Cider would have been plentiful, cheap and easily available for Norman mariners. Not wine.

3 hours ago, FrogPrincesse said:

It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider?

 

I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

 

I do make them different ways. I've done them over the years with wine, beer, cider, Pernod etc.
 

Moules marinières originated in Normandy and is believed to have originally used cider. It's probably the more traditional way; not wine although that is now most common. Normandy is not traditionally a wine area, although there are now a handful of wineries. Cider would have been plentiful, cheap and easily available for Norman mariners. Not wine.

53 minutes ago, FrogPrincesse said:

It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider?

 

I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

 

I do make them different ways. I've done them over the years with wine, beer, cider, pernod etc.
 

The oldest found recipe for moules marinières is from Normandy and uses cider. It's the more traditional way; not wine although that is now most common. Normandy is not traditionally a wine area, although there are now a handful of wineries.