Moules Mariniere With Garlic Herb Butter Recipes

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

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.

MOULES MARINIERE

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.

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY

Steps:

• Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
• Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
• Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
• Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
• Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
• Spoon into four large warmed bowls and serve with lots of crusty bread.

MOULES MARINIèRE

Steps:

• Place the mussels, the white wine, and the garlic in a large stockpot, cover, and bring to a boil over medium-high heat. Cook, shaking the pan occasionally, until the mussels open, then cook for an additional minute. Remove from the heat and shower the mussels with black pepper. Mince the parsley and shower it over the mussels as well. Evenly divide the mussels among 4 shallow soup bowls, and pour the cooking juices over all. Serve immediately.