MOULES MARINIERE
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water. Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours. The mussels will eat the flour and purge themselves of debris, as well as plump up. Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
- Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.
- Preheat the oven to 400 degrees F.
- Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
- Cool slightly on the baking sheet before handling or serving.
DAISY'S MOJO RIBS
Steps:
- In skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly.
- Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients. Bring sauce mixture to a rolling boil. Remove from heat and let cool to room temperature.
- Preheat oven to 325 degrees F.
- Season the ribs with salt and pepper. Add enough oil to a hot large skillet to just cover. Add ribs and sear, about 3 minutes each side. Remove to a large shallow roasting pan.
- Add Mojo sauce over the country style ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with Mojo sauce. Take foil off for the last 30 minutes of cooking, or until tender.
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MOJO MOULIES - ALTON BROWN
Heat the olive oil in a large stockpot set over medium-low heat. Add the garlic and leek, and sweat until softened, approximately 3 minutes.
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Category MainsTotal Time 25 mins
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Category MainsTotal Time 25 mins
- Heat the olive oil in a large stockpot set over medium-low heat. Add the garlic and leek, and sweat until softened, approximately 3 minutes.
- Place the mussels in a steamer insert or metal colander and rinse with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers (grab low and twist to remove).
- Add the tomato and wine to the stockpot and boost the heat to medium-high to simmer. Add the steamer insert or colander containing the mussels to the pot and cover. Cook for 3 minutes, then check to see if the mussels have opened. If some are still closed, replace the lid and cook for another 30 seconds to 1 minute. Discard any unopened mussels at this point — whatever’s in them, you don’t want. Remove the pot from the heat.
- Place the mussels in a serving bowl, reserving 8 proud specimens. Remove these from their shells and add them to the stockpot.
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