MUSSELS IN SAILOR SAUCE
Make and share this Mussels in Sailor Sauce recipe from Food.com.
Provided by meg_frei
Categories Spanish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the tomato, oregano and saffron and cook for 1 minute, stirring.
- Sprinkle the flour over the vegetables and stir it inches.
- Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
- Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.
Nutrition Facts : Calories 365.8, Fat 19, SaturatedFat 2.9, Cholesterol 64, Sodium 701.7, Carbohydrate 14, Fiber 1.1, Sugar 2.4, Protein 28.6
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
AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS
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
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 SAILOR STYLE (MOULES MARINIERE)
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
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.
More about "mussels in sailor sauce recipes"
JULIA CHILD'S MUSSELS MARINIèRE - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
- Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water. When all mussels are cleaned, sprinkle flour and toss gently.
- In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).
- Use your hands to remove the mussels from the floury water and rinse them well in a colander. Don't pour the mussels into the colander because the collected sand could pour right back on them.
- Add the mussels and close lid on the pot. Allow to cook for about 5 minutes or until the mussels all open up. If there are any closed mussels, discard those.
RECIPE FOR SPANISH MUSSELS IN SAILOR’S SAUCE - EAT …
From eatsomethingsexy.com
- Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
MUSSELS IN SAILOR SAUCE RECIPES
From tfrecipes.com
HOW TO MAKE MUSSELS IN SAILOR'S SAUCE RECIPE - SLURRP.COM
From slurrp.com
MOULES MARINIERE - EASY STEAMED MUSSEL RECIPE
From superseafoodrecipes.com
MOULES MARINIèRE | SBS THE COOK UP WITH ADAM LIAW
From sbs.com.au
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
From serious-eat.com
15 MUST-TRY MUSSEL RECIPES - SCARLATI FAMILY KITCHEN
From scarlatifamilykitchen.com
MOULES MARINIERES (SAILOR-STYLE MUSSELS) - MYKA APP
From souschefmyka.com
HOW TO MAKE MOULES MARINIERES | SAILORS/MARINERS …
From helpwithcooking.com
MUSSELS IN SAILOR’S SAUCE - THEGARLICGOB.COM
From thegarlicgob.com
RECIPE: MUSSELS IN SAILOR'S SAUCE - RECIPELINK.COM
From recipelink.com
THE BEST WAY TO STEAM MUSSELS — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
CLASSIC FRENCH MUSSELS (MOULES MARINIèRES) - THREE FRIENDS COOK
From threefriendscook.com
SAVOR THE SEA: HOW TO MAKE MUSSELS IN WHITE WINE GARLIC DELIGHT
From catalinaop.com
MOULES MARINIERES RECIPE - SIDECHEF
From sidechef.com
BLUE MUSSELS WOK TOSSED WITH MAKRUT LIME LEAVES, GINGER
From redlantern.com.au
MOULES MARINIERES (SAILOR-STYLE MUSSELS) RECIPE
From ediblerhody.ediblecommunities.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love