Ahoy There Moules Marinires French Sailors Mussels Recipes

FRENCH COUNTRY MUSSELS

Steps:

• Heat oil in 8 quart pot and cook garlic and onion until browned, about 5 minutes Add tomatoes, parsley and pepper and cook 2 minutes.
• Add the wine and cook another 2 minutes.
• Add mussels, toss well, cover and cook 3 to 4 minutes stirring occasionally Serve in a bowl with crusty french bread to soak up the juices.

AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS

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).

MUSSELS IN A SWEET MARSALA AND PEPPER SAUCE

Steps:

• Melt butter in a pan, add olive oil. Saute the leeks and garlic for about 15 minutes on a very low heat until sweet and tender. Do not brown.
• Add the marsala and wine and increase the heat, boil for a few minutes until the smell of alcohol disappears.
• Add the cream and bring back to the boil.now add the mussels and boil until opened, remove the ones that don't open.
• Remove from heat, add the parsley and seasoning. Serve with crusty bread.

MUSSELS IN GREEN SAUCE

Steps:

• In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
• Add water and mussels, cover and steam until mussels open.
• Remove mussels and add cornstarch to thicken broth.
• Replace mussels in sauce.
• Serve over fettucine noodles with fresh parm.
• cheese and garlic bread.

MUSSELS IN SAILOR SAUCE

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.

MUSSELS MARINIERE

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.

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.