Best Mussels Marinieres 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
MOULES MARINIERES - BELGIAN MUSSELS
Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels - why? I don't know.
Provided by Coasty
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of butter in a casserole pot.
- Add onions, celery, and saute for a few minutes.
- Add the wine a bring to the boil.
- Add the mussels and place lid on pot give a good shake to mix.
- Cook until mussels have opened shaking even now and again.
- Add 1 tablespoon of butter, cream and the parsley and stir.
- Serve with crusty bread or as in Belgium with frites.
Nutrition Facts : Calories 675.1, Fat 27.4, SaturatedFat 12.3, Cholesterol 187.2, Sodium 1539.9, Carbohydrate 25.7, Fiber 0.9, Sugar 2.9, Protein 60.5
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
Classic French moules marinières: quick and easy one-pot cooking at its finest. [Photographs: J. Kenji Lopez-Alt] A pot of classic French Moules Marinières is fast food at its best. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes from start to finish. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for dipping into the garlicky, briny broth. While the traditional version from Normandy is made with cider, a dry white wine will work wonderfully as well. Why this recipe works: Slowly sweating a trio of alliums-leek, shallot, and garlic-develops their milder flavors while mellowing out their harsh edges. Mussels cook in no time flat, adding their own briny liquid to form a uniquely savory sauce that is ideal for dipping bread into. By removing the mussels immediately after cooking and finishing the sauce with lemon juice, parsley, butter, and optional mayonnaise or crème fraîche, we can create a rich, creamy, emulsified sauce without overcooking the mussels. Note: Examine mussels before using. If they're gritty or have lots of beards (it'll look like bits of hair coming out from between their shells), scrub them well under cold water and pull out the beards by grabbing them and pulling towards the hinge-end of the mussels. Farm-raised mussels are generally quite clean when they are sold. Discard and cracked mussels or open mussels that don't close when tapped with another mussel. Mayonnaise is not essential for this dish, but it does add extra richness and lots of flavor, particularly if served alongside for dipping mussels into. When using mayonnaise for this dish, be sure to use fresh homemade mayonnaise-store-bought mayonnaise will not combine with the sauce properly. I like to add extra garlic and substitute half of the canola oil for extra-virgin olive oil when making mayonnaise for mussels.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add leeks, shallot, garlic, and bay leave. 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.
MUSSELS MARINIERES
Steps:
- 1. 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. 2. 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. 3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels
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