Mussels Sailor Style Moules Mariniere Recipes

AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS

Ahoy There! Moules Marinières - French Sailor's Mussels image

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit!

Provided by French Tart

Categories One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 lbs of fresh live mussels (1kg )
2 chopped garlic cloves
1 finely chopped onion
5 fluid ounces dry white wine (150ml)
2 ounces butter (55 g)
fresh herb (1 large handful of finely chopped parsley, oregano and tarragon mixed)
4 tablespoons cream or 4 tablespoons creme fraiche
salt and pepper

Steps:

Place the live mussels in fresh water. Scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked.
Fry the chopped onion and chopped garlic cloves (over medium heat) in a little butter (or oil) in the biggest saucepan you have. Add half of the finely chopped fresh herbs - I have used a mixture of parsley, oregano and tarragon. Season with black pepper, wait to season with salt to taste later.
Add the white wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. Cover the pan and let the mussels steam for about 5 minutes. Shake the pan every minute or so to coat the mussels in the liquid.
Take the pan off the heat and add the double cream or creme fraiche; then add of the remaining finely chopped herbs. Mix through thoroughly. That's it! Enjoy with crusty bread, frites and a chilled white wine -- divine!
NB: Discard any mussels that don't open during cooking. (see photos).

Nutrition Facts : Calories 819.4, Fat 43.8, SaturatedFat 22.6, Cholesterol 237.5, Sodium 1642.5, Carbohydrate 28.2, Fiber 0.8, Sugar 3.1, Protein 62.5

MUSSELS MARINIERE

Mussels Mariniere image

This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.

Provided by Christine

Categories Seafood Shellfish Mussels

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

4 quarts mussels, cleaned and debearded
2 cloves garlic, minced
1 onion, chopped
6 tablespoons chopped fresh parsley
1 bay leaf
¼ teaspoon dried thyme
2 cups white wine
3 tablespoons butter, divided

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

MUSSELS SAILOR STYLE (MOULES MARINIERE)

Mussels Sailor Style (Moules Mariniere) image

Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.

Provided by Lambkyns

Categories Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh mussels
2 1/2 ounces butter
4 shallots (or small onions)
2 garlic cloves, crushed
12 ounces dry white wine
1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
salt & freshly ground black pepper
2 tablespoons chopped parsley

Steps:

Place mussels in bowl and cover with cold water.
Discard any that are open or cracked.
Scrub under cold running water and remove beards.
Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
Add wine and bouquet garni.
Bring to a boil for 2 minutes.
Add a pinch of salt and black pepper to taste.
Add mussels and cover pot.
Cook over high heat until mussels open.
Remove mussels from pot with a slotted spoon, set aside (keep warm).
Discard any mussels that did not open.
Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
Sprinkle with parsley and stir.
Place mussels into a warmed serving dish and pour liquid over top.
Serve.

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