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Moules marinières
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Moules marinières, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Moules marinières. Moules marinières, a dish from Belgium (moules). Here is the whole thing, one move at a time.
On screen. Moules marinières
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Moules marinières, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Moules marinières. Moules marinières, a dish from Belgium (moules).
On screen. Moules marinières
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out mussel, cooked, shallot, garlic, flat-leaf parsley, unsalted butter. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Pot with a lid, Steamer basket, Scale, Timer.
On screen. Pot with a lid · Steamer basket · Scale
Scene 5 · step · 7s
Step 1
Shot. Moules marinières: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Moules marinières. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh mussel, cooked, shallot, garlic, flat-leaf parsley, unsalted butter, lemon juice, black pepper. Moules marinières is cooked in Belgium as its own dish. Steam the mussels with shallot until they open. Discard any that stay shut. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Moules marinières: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Moules marinières is cooked in belgium. Also called moules. The vegetable should keep a little bite. Gray and soft means it waited too long.
On screen. Moules marinières is cooked in belgium. Also…
Scene 7 · step · 7s
Step 3
Shot. Moules marinières: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Moules marinières, until the edges take a little color. Steam with the lid on. Every peek drops the heat.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Moules marinières: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Steam 9 min in real time.
Voiceover. Add the remaining weighed foods and cook Moules marinières at steam over water at 212°F / 100°C. Start checking at 9 minutes. Moules marinières is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Add the remaining weighed foods and… · Steam 9 min
- 🇧🇪 BelgiumWestern Europebelgium-moules-belgium-moules-9
Step 5
step · belgium
Scene 9 · step · 6s
Step 5
Shot. Moules marinières: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Moules marinières, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Moules marinières, not the…
- 🇧🇪 BelgiumWestern Europebelgium-moules-belgium-moules-10
Step 6
step · belgium
Scene 10 · step · 7s
Step 6
Shot. Moules marinières: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Moules marinières for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in belgium, with the sauce or garnish that belongs to it. Film Moules marinières in this shot order and no other: a skewer pulled from the center; a spoon making a path through the sauce; the table set with the garnish in a small bowl; the lid lifted for one quick look. Slate words for the editor: quiche, honeyed, bloom, patina, ember, ridge, fork, trivet, opaque, emberfold.
On screen. Rest Moules marinières for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Moules marinières is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Moules marinières looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Moules marinières turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Moules marinières, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 181 calories, with 12.6 grams of protein. Pai marks it Moderate.
On screen. 181 kcal · 12.6 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Moules marinières
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Moules marinières from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.