À la marinière, or 'sailor style,' is a French technique for cooking shellfish, most often mussels, in a broth of white wine, shallots, and parsley, then serving the shellfish with that broth as a light sauce; cream is sometimes stirred in at the end. It is associated with the coastal cooking of Normandy and Brittany and is best known in the dish moules marinière. It should not be confused with sole meunière, a different French preparation in which fish is dredged in flour and pan-fried in butter with lemon and parsley rather than simmered in a wine broth.