A French method of cooking, most famously applied to mussels, in which the main ingredient is cooked in a closed pan with a little white wine, herbs, and chopped onion or shallot. The shellfish are partly poached and partly steamed in their own released juices, opening as they cook; any that remain closed are discarded. The resulting fragrant liquor is often finished with cream and parsley and served with crusty bread. Moules marinière is the classic bistro dish of this style. The technique suits any ingredient that releases flavourful juices quickly, producing a light, aromatic preparation in minutes.