MOULES MARINIERE
Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the broth.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Put mussels, butter, wine, shallots, salt, and thyme in a medium pot. Cover, and cook over high heat, shaking pot occasionally, until mussels open, about 4 minutes. (Discard any unopened shells.) Sprinkle with parsley; gently toss. Divide mussels and broth among 4 deep bowls.
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
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.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 10.3 g, Cholesterol 69.6 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 329.6 mg, Sugar 4.2 g
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.
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
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
MOULES MARINIèRE
Provided by Susan Herrmann Loomis
Categories Appetizer Steam Quick & Easy Mussel White Wine Parsley
Yield Makes 4 servings
Number Of Ingredients 5
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.
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