Moules Mariniere Recipes

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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

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.

MOULES MARINIERE



Moules Mariniere image

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

3 tablespoons unsalted butter
6 tablespoons chopped shallots
1 tablespoon minced garlic
2 sprigs parsley
2 sprigs thyme
2 sprigs tarragon
4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
1 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley leaves
French bread croutons, recipe follows
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1 clove garlic, peeled and sliced in 1/2
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

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



Moules Marinière image

Provided by Susan Herrmann Loomis

Categories     Appetizer     Steam     Quick & Easy     Mussel     White Wine     Parsley

Yield Makes 4 servings

Number Of Ingredients 5

3 pounds mussels, rinsed and bearded
1/2 cup dry white wine, such as Sancerre
2 cloves garlic, minced
Freshly ground black pepper
1 handful flat-leaf parsley

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.

MOULES MARINIèRES



Moules Marinières image

Provided by Florence Fabricant

Categories     lunch, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

6 pounds mussels
4 tablespoons butter
4 tablespoons finely minced shallots
4 cups dry white wine
1 to 2 cups water (optional)
Freshly ground black pepper
2 tablepoons minced fresh parsley

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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