Best Moules Poulette Broiled Mussels With Mushrooms Lemon And Cream Recipes
AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS
I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit!
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the live mussels in fresh water. Scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked.
- Fry the chopped onion and chopped garlic cloves (over medium heat) in a little butter (or oil) in the biggest saucepan you have. Add half of the finely chopped fresh herbs - I have used a mixture of parsley, oregano and tarragon. Season with black pepper, wait to season with salt to taste later.
- Add the white wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. Cover the pan and let the mussels steam for about 5 minutes. Shake the pan every minute or so to coat the mussels in the liquid.
- Take the pan off the heat and add the double cream or creme fraiche; then add of the remaining finely chopped herbs. Mix through thoroughly. That's it! Enjoy with crusty bread, frites and a chilled white wine -- divine!
- NB: Discard any mussels that don't open during cooking. (see photos).
Nutrition Facts : Calories 819.4, Fat 43.8, SaturatedFat 22.6, Cholesterol 237.5, Sodium 1642.5, Carbohydrate 28.2, Fiber 0.8, Sugar 3.1, Protein 62.5
BROILED GARLIC MUSSELS (MOULES GRATIEES )
When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8
Provided by pammyowl
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
- Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
- Preheat the broiler.
- Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
- Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
- Garnish with basil leaves and serve.
Nutrition Facts : Calories 513.3, Fat 21.5, SaturatedFat 9.5, Cholesterol 144.1, Sodium 1328.5, Carbohydrate 22.5, Fiber 0.3, Sugar 0.7, Protein 49.5
MOULES POULETTE
Steps:
- Bring the wine to a simmer in a large skillet over high heat. Add the mussels, and cook, stirring frequently, until they have opened, up to about 5 minutes. Transfer the mussels as they open to a bowl to cool. Strain the cooking liquid through a fine-mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
- Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half-shell. Loosen each mussel from its shell, and arrange the mussels on an ovenproof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making the sauce.
- Mash 1 tablespoon butter with the flour until smooth; set aside. Melt the remaining tablespoon butter in a small saucepan over medium heat. Add the mushrooms, and cook until tender, about 4 minutes. Add the reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove the pan from the heat, and keep warm.
- Heat the broiler. Position the rack 3 to 4 inches from the heat. Remove the mussels from the refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under the broiler until golden brown, 3 to 4 minutes. Serve immediately.
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