THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
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
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
MOULES MARINIèRES (FRENCH MUSSELS IN WHITE WINE SAUCE)
Moules Marinières is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.
Provided by Elise Bauer
Categories Appetizer Dinner Quick and Easy Restaurant Favorite French Mussel Seafood Shellfish
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Clean and prep mussels: Put the mussels in a bowl of salted water (1 tablespoon salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.
- Sauté shallots and garlic: Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.)
Nutrition Facts : Calories 953 kcal, Carbohydrate 40 g, Cholesterol 284 mg, Fiber 1 g, Protein 109 g, SaturatedFat 11 g, Sodium 1774 mg, Sugar 2 g, Fat 32 g, ServingSize Serves 2 as a meal, 4 as an appetizer or side dish, UnsaturatedFat 0 g
MOULES MARINIèRES
Provided by Florence Fabricant
Categories lunch, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Scrub the mussels.
- In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
- Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
- Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
- Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
- Sprinkle each serving with parsley and serve
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 1 gram, Protein 82 grams, SaturatedFat 10 grams, Sodium 1962 milligrams, Sugar 3 grams, TransFat 0 grams
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