moules marinièren.

Brit.

/ˌmuːl marᵻnˈjɛː/, U.S.

/ˈˌmul mɑrəˈnjɛ(ə)r/

Forms: 1900s– moules marinière, 1900s– moules marinières.

Origin: A borrowing from French. Etymon: French moules marinières.

Etymology: < French moules marinières (20th cent.) < moules , plural of moule moule n. + marinières , feminine plural of marinier marine ( < marine marine n. + -ier -ier suffix), as alteration of earlier moules à la marinière (apparently earliest attested in quot. 1890; hence occasionally also moules marinière) < moules + à la marinière, designating dishes made with a clear sauce containing onion and white wine (1836).Not fully naturalized in English.

Cookery.

Mussels cooked in their shells with a wine and onion sauce; a dish consisting of this.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fish dishes > [noun] > shell-fish or crustacean dishes

musculadea1475

oyster loaf1747

clambake1835

lobster Newburg1914

tempura1920

moules marinière1928

scampi1930

lobster thermidor1933

shrimp cocktail1937

étouffée1958

chao tom1969

vongole1977

stuffie1980

1890 E. Lebour-Fawssett French Cookery for Ladies 161 Moules à la Marinière... After you have taken your mussels out of the saucepan.., put in three onions,..two sliced carrots, [etc.].]

1928 D. L. Sayers Unpleasantness at Bellona Club ix. 106 I was just wondering whether to have moules marinières or not.

1953 S. J. Perelman Long Time No Sheepskin in New Yorker 31 Jan. 25/3 Their specialty's moules marinière, and Cosette makes the chocolate soufflé herself.

1959 Good Food Guide 36 The cooking is something above ‘plain English’ and even includes moules marinières quite frequently.

1971 M. Coombes & S. Wakelin Adv. Cooking is Fun 117 Mussels (Moules Marinière): These are best eaten from a bowl or soup plate, with a fork to get the mussel from the shell..and a spoon for the liquor.

1989 Chef Sept. 17/1 Preparing the bases for a moules marinière, the starting point for most mussel recipes.

1990 Harpers & Queen (BNC) Apr. 58 Saffroned mussels with pasta came to me when moules marinières, intended as a first course, suddenly had to feed a houseful.

This entry has been updated (OED Third Edition, March 2003; most recently modified version published online March 2022).

单词	moules marinière
释义	moules marinièren. Brit. /ˌmuːl marᵻnˈjɛː/, U.S. /ˈˌmul mɑrəˈnjɛ(ə)r/ Forms: 1900s– moules marinière, 1900s– moules marinières. Origin: A borrowing from French. Etymon: French moules marinières. Etymology: < French moules marinières (20th cent.) < moules , plural of moule moule n. + marinières , feminine plural of marinier marine ( < marine marine n. + -ier -ier suffix), as alteration of earlier moules à la marinière (apparently earliest attested in quot. 1890; hence occasionally also moules marinière) < moules + à la marinière, designating dishes made with a clear sauce containing onion and white wine (1836).Not fully naturalized in English. Cookery. Mussels cooked in their shells with a wine and onion sauce; a dish consisting of this. ΘΚΠ the world > food and drink > food > dishes and prepared food > fish dishes > [noun] > shell-fish or crustacean dishes musculadea1475 oyster loaf1747 clambake1835 lobster Newburg1914 tempura1920 moules marinière1928 scampi1930 lobster thermidor1933 shrimp cocktail1937 étouffée1958 chao tom1969 vongole1977 stuffie1980 1890 E. Lebour-Fawssett French Cookery for Ladies 161 Moules à la Marinière... After you have taken your mussels out of the saucepan.., put in three onions,..two sliced carrots, [etc.].] 1928 D. L. Sayers Unpleasantness at Bellona Club ix. 106 I was just wondering whether to have moules marinières or not. 1953 S. J. Perelman Long Time No Sheepskin in New Yorker 31 Jan. 25/3 Their specialty's moules marinière, and Cosette makes the chocolate soufflé herself. 1959 Good Food Guide 36 The cooking is something above ‘plain English’ and even includes moules marinières quite frequently. 1971 M. Coombes & S. Wakelin Adv. Cooking is Fun 117 Mussels (Moules Marinière): These are best eaten from a bowl or soup plate, with a fork to get the mussel from the shell..and a spoon for the liquor. 1989 Chef Sept. 17/1 Preparing the bases for a moules marinière, the starting point for most mussel recipes. 1990 Harpers & Queen (BNC) Apr. 58 Saffroned mussels with pasta came to me when moules marinières, intended as a first course, suddenly had to feed a houseful. This entry has been updated (OED Third Edition, March 2003; most recently modified version published online March 2022). < n.1928
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