Best Mussels Mariniere Recipes

MUSSELS MARINIERE

Steps:

• Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
• Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
• Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

PASTA WITH CLAMS AND MUSSELS MARINIERE

Steps:

• In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
• In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
• Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
• Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.

MUSSELS MARINIERE WITH LINGUINE

Steps:

• Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
• Divide pasta into 4 bowls and spoon mussels over noodles.
• Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

MUSSELS SAILOR STYLE (MOULES MARINIERE)

Steps:

• Place mussels in bowl and cover with cold water.
• Discard any that are open or cracked.
• Scrub under cold running water and remove beards.
• Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
• Add wine and bouquet garni.
• Bring to a boil for 2 minutes.
• Add a pinch of salt and black pepper to taste.
• Add mussels and cover pot.
• Cook over high heat until mussels open.
• Remove mussels from pot with a slotted spoon, set aside (keep warm).
• Discard any mussels that did not open.
• Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
• Sprinkle with parsley and stir.
• Place mussels into a warmed serving dish and pour liquid over top.
• Serve.

MUSSELS MARINIERE

Steps:

• In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices.

MUSSELS à LA MARINIèRE

Steps:

• In order to use the same casserole used for cooking the mussels, decant the liquor that they have released, carefully pouring it into another container to eliminate the sand.
• Rinse the casserole. Add the white wine and shallot. Reduce it vigorously until about 3 tablespoons are left. Then add 3 deciliters (1 1/4 cups), carefully measured, of cooking water from the mussels. Make sure that it is not too salty, or you will have to add some water, thereby diluting the cooking liquid. Boil it for only a few seconds without reducing it. Turn off the heat.
• Next, add to the sauce, always off the fire, the pepper, if this has not already been included as peppercorns; and the butter, divided into very small pieces the size of very small hazelnuts. Sprinkle over the bread crumbs, mixing well and shaking the casserole to melt the butter; and then some minced parsley; and some lemon juice, if using.
• Put the mussels back into the casserole. Shake them in the sauce for a few seconds only without putting them directly over the heat. The point is to heat the mussels thoroughly and to cover them completely with sauce, but not to allow this to boil or even overheat, because the butter just added would lose its creaminess and turn to oil.
• Then pour everything in a pile, pell-mell, into a warm timbale or a warm plate.

MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Tap each mussel on the counter as you do; discard any shells that fail to close. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil and butter in a large stockpot over medium-low heat. Add garlic and saute until fragrant, about one minute, but do not brown. Add the wine and chicken broth, and simmer briskly until reduced by half. Add the tomatoes and cook 4-5 minutes, until nearly tender.
• Drain mussels and add to pot. Cover and simmer briskly 5 minutes. Add the scallion and parsley. Re-cover and simmer another 5 minutes, until all the shells are open. Season with salt and pepper to taste. Discard any shells that fail to open.
• Serve each diner 8 mussels with a good ladle of the sauce and plenty of crusty bread to mop it up.

MOULES (MUSSELS) À LA MARINIÈRE

Steps:

• 1. In a Dutch oven, wok or large sauté pan, melt the butter over moderate heat. Add the onion and garlic and sauté until soft but not brown, 3 to 4 minutes. 2. Add the remaining ingredients, cover and shake the pan to mix the mussels with the seasonings. Turn heat to high and cook until all the mussels open, about 5 minutes. Serve immediately in large soup plates, with plenty of good bread to soak up the juices.

MUSSELS MARINIERE

Steps:

• In a large heavy saucepan,over medium heat, melt 2 table spoons of the butter.
• Add garlic, shallots, leek, thyme, lemon zest, and bay leaf. Saute until the shallots and leek are translucent, about 3 minutes.
• Add the mussels to the pan, discarding any that do not close to the touch, and pour the vermouth or white wine over them. Cover and raise the heat to high. Cook, shaking the pan with one hand and holding the lid on with the other, until the mussels have opened, 4-5 minutes. Discard any mussels that do not open. Discard the bay leaf.
• Turn off the heat and add the remaining 2 tablespoons of butter to the liquid in the pan. Shake the pan gently until the butter melts. Stir in the lemon juice and sprinkle generously with pepper. Sprinkle the parsley over the mussels and shake the pan again.
• When serving, divide the mussels over 4 warmed deep soup bowls. Pour the pan liquid over the mussels, dividing it equally among the bowls, and serve immediately with the toasted bread for dipping into the liquid.