Seattle Mussels Mariniere Recipes

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THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE



The Best Moules Marinières (Sailor-Style Mussels) Recipe image

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

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

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

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

MUSSELS MARINIERE



Mussels Mariniere image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 13

1 loaf French bread, sliced 1/4-inch thick
Olive oil
1/4 cup butter
2 tablespoons minced shallots
1 sprig tarragon
1 sprig thyme
1 sprig rosemary
1 pound black mussels, cleaned and debearded
1/4 cup white wine
Salt and pepper
Sugar
Parsley, chopped
Bearnaise Sauce, recipe follows

Steps:

  • Place a grill pan over high heat. Drizzle both sides of the bread with olive oil. Grill the bread, on both sides, until toasted, about 3 minutes per side. Remove and set aside.
  • In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels. Add the wine and seasonings, to taste. Cover and cook over high heat until the mussels are open. Season to taste and finish with chopped parsley. Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce.
  • Bearnaise Sauce:
  • 2 medium shallots, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 3 egg yolks
  • 4 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 pound unsalted butter, clarified
  • 1 tablespoon minced fresh tarragon
  • In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 1 tablespoon liquid remains.
  • In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed.
  • Yield: 1 1/2 cups
  • Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981

MUSSELS MARINIERE



Mussels Mariniere image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
1/2 cup chopped onions
2 tablespoons minced shallots
1 stalk celery, finely diced
1/4 cup chopped parsley
1/2 cup dry white wine
Salt and freshly ground pepper
2 pounds (about 2 dozen) mussels, cleaned

Steps:

  • In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices.

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

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

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