Moules Poulette Recipes

MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)

Steps:

• Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
• Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
• Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
• Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.

CLASSIC MOULES FRITES

Steps:

• In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
• Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

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 MARINIERE

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.