Best Moules En Sauce Recipes

CLASSIC MOULES FRITES

Classic Moules Frites image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup finely sliced shallots
5 tablespoons thinly sliced garlic
1 cup white wine
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 pounds mussels, cleaned and beards removed
1/2 cup creme fraiche
1/3 cup minced fresh flat-leaf parsley
2 tablespoons unsalted butter
2 tablespoons minced chives
2 tablespoons whole-grain mustard
French fries, for serving

Steps:

In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

The Best Moules Marinières (Sailor-Style Mussels) Recipe image

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Provided by J. Kenji López-Alt

Categories Appetizers and Hors d'Oeuvres Mains Quick Dinners

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Steps:

In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g