Classic Moules Mariniere Recipes
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
CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
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.
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
MOULES MARINIERE
Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the broth.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Put mussels, butter, wine, shallots, salt, and thyme in a medium pot. Cover, and cook over high heat, shaking pot occasionally, until mussels open, about 4 minutes. (Discard any unopened shells.) Sprinkle with parsley; gently toss. Divide mussels and broth among 4 deep bowls.
MOULES MARINIERE
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
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.
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
MOULES MARINIèRE
Provided by Susan Herrmann Loomis
Categories Appetizer Steam Quick & Easy Mussel White Wine Parsley
Yield Makes 4 servings
Number Of Ingredients 5
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.
More about "classic moules mariniere recipes"
CLASSIC MOULES MARINIERES WITH POMMES FRITES
Directions In a large, deep sauté pan or a large, wide saucepan, melt butter over medium-high heat. Add shallots, garlic, and herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute. Add wine, heavy cream, salt, and …
From emerils.com
From emerils.com
MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
Ingredients Required For the mussels 1.8kg very fresh good-quality mussels 100ml dry white wine 20g unsalted butter 1 small white onion, peeled and very finely chopped 4 bay leaves 8 thyme sprigs 2 tbsp whipping cream 3 tbsp …
From raymondblanc.com
From raymondblanc.com
HOW TO MAKE TRADITIONAL FRENCH MOULES MARINIèRES
How to make Moules Marine Rough dice the onion and celery and sweat them in your biggest pot with some olive oil (or butter). Add the garlic and sweat the mix some more (you do not want to caramelise or colour any of this). Add the …
From thegoodlifefrance.com
From thegoodlifefrance.com
CLASSIC FRENCH MUSSELS (MOULES MARINIèRES) | FLAVORFUL …
2013-10-21 Add the mussels, wine, cream, butter, and parsley and season well with salt. Add pepper to taste. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the …
From flavorfuljourneys.com
From flavorfuljourneys.com
RAISING A GLASS TO MOULES MARINIèRES, THE ULTIMATE …
2019-08-20 Directions. Heat the oil in a large cast-iron pan and add finely diced shallots, garlic, and thyme. Gently sweat the ingredients until they become translucent (around 2 minutes). Increase the heat ...
From vinepair.com
From vinepair.com
HOW TO COOK PERFECT MOULES MARINIèRES | SEAFOOD | THE …
2012-06-20 Put the chopped shallots, thyme leaves, bay leaf and wine into a large pan, and bring to a simmer. Turn the heat down, and cook gently for 10 minutes, then turn up the heat to medium-high. 3. Drain...
From theguardian.com
From theguardian.com
CLASSIC MOULES MARINIèRE - MUSSELS IN WHITE WINE - CHILLI & LIFE
2022-04-15 Chop the onion and parsley, mince the garlic, measure out the rest of the ingredients and set aside. Heat a pan with olive oil then throw in the butter, onion and saute for 2 minutes, add the minced garlic fry for another minute or so then add the wine. Stir and allow the wine to bubble and the alcohol to evaporate.
From chilliandlife.com
Cuisine FrenchCategory Main Course, StarterServings 2Total Time 55 mins
From chilliandlife.com
Cuisine FrenchCategory Main Course, StarterServings 2Total Time 55 mins
CLASSIC FRENCH MUSSELS RECIPE - MOULES MARINIèRE WITH WHITE
Here’s one of the most simple and romantic recipes you can add to your cooking arsenal - a classic French mussels recipe - also known as Moules Marinière - s...
From youtube.com
From youtube.com
EASY MOULES MARINIèRE RECIPE BY WHAT DAD COOKED
To make moules marinière finely chop one or two shallots and a stick of celery. Finely slice a small garlic clove and the pancetta. Fry all this for a few minutes in a little oil in a large pan – an old non-stick wok is ideal. Turn the heat up high and add a glass of white wine – when it is boiling toss in the mussels.
From whatdadcooked.com
From whatdadcooked.com
RICK STEIN’S CORNWALL MOULES MARINIèRE RECIPE - TRY IT AT HOME
Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread.
From rickstein.com
From rickstein.com
MUSSELS MARINIèRE RECIPE - BBC FOOD
Add the shallot and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to ...
From bbc.co.uk
From bbc.co.uk
MOULES MARINIERE RECIPE: BEST MOULES SEAFOOD DISH TO MAKE
Warm the Bread Rolls in a pre-heated oven. Warm a pan that will fit the mussels in comfortably and that has a well-fitting lid. Add the Mussels and cover, cooking on a high heat, stirring and shaking the pan occasionally. As the Mussels start to …
From fishforthought.co.uk
From fishforthought.co.uk
MOULES MARINIèRE - JAMES MARTIN CHEF
Take a large heavy-based pan with a snug-fitting lid and heat the olive oil. Add the onion and garlic and cook over low heat for about 5 minutes until soft. Pour in the wine and as it boils and the alcohol burns off, add the mussels and thyme. Cover and let the mussels steam for 3–4 minutes. They are ready when the shells have opened.
From jamesmartinchef.co.uk
From jamesmartinchef.co.uk
MOULES MARINIéRE: A SIMPLE FRENCH SEAFOOD CLASSIC
2018-12-11 20-25 mussels (moules) cleaned and closed 1 medium shallot finely chopped 1 clove garlic minced 2-3 tablespoons unsalted quality butter 82% butterfat or higher 1/2 cup white wine what you enjoy drinking coarse sea salt & freshly ground black pepper 2-3 tablespoons flat-leaf parsley chopped
From thesimplyluxuriouslife.com
From thesimplyluxuriouslife.com
MOULES MARINIèRE RECIPE - LOVEFOOD.COM
Cooking the onion and herbs: over a medium heat, in a large pan, soften the onion, bay leaves and thyme in the butter for 1 minute. Cooking the mussels: add the mussels and white wine, cover the pan tightly with a lid and cook for 4-5 minutes, until the mussels open. Finishing the dish: stir in the cream and chopped parsley, then serve in a ...
From lovefood.com
From lovefood.com
HOW TO COOK MUSSELS MARINIERE - THE TASTY CHILLI
2021-01-24 Turn up the heat and add the mussels as well as the black and cayenne pepper. Close the lid and leave to steam on high heat for 5 minutes. Halfway through cooking, toss the pot well so the veggies mix with the mussels. Do this with a forward/upward/round movement. Check after 5 minutes if the mussels are open.
From thetastychilli.com
From thetastychilli.com
CLASSIC MOULES MARINIèRES WITH POMMES FRITES - CAMILLE STYLES
2015-04-07 In a large deep sautée pan or a large wide saucepan, melt butter over medium-high heat. Add shallots, garlic, herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute. Add wine, heavy cream, salt and pepper, and bring to a boil. Add mussels, cover pan, and cook, shaking pan occasionally, until mussels have opened, 5 to 6 ...
From camillestyles.com
From camillestyles.com
MOULES MARINIERE - MUSSELS IN WHITE WINE SAUCE - COOKING …
2021-07-12 Add the muscles and pour in the wine. Close a lid and cook the muscles for 2 to 3 minutes or until their shells are all open on high heat. Give the pan a good shake every now and then. Cook the onions and garlic in butter Add the mussels and wine As the mussels cook, they will release their highly flavoured salty water into the pot.
From cookingorgeous.com
From cookingorgeous.com
MOULES MARINIèRES (STEAMED MUSSELS IN WHITE WINE) - WELL …
2021-12-13 How To Make Moules Marinières At Home First, sweat the shallots in butter. This method of cooking over medium heat (versus a higher heat) will mellow out the onion flavor that shallots have and add a slight sweetness. Next, add garlic and sliced fennel to the pot, then season with salt and pepper.
From wellseasonedstudio.com
From wellseasonedstudio.com
CLASSIC MOULES MARINIèRE - JAMES MARTIN CHEF
Heat a large casserole dish until hot. Add half of the butter. When sizzling, add the onions, celery and garlic, sweat for a few minutes. Then add the wine, cream and black pepper. Stir this before adding the remaining butter. Pop the mussels in, and give everything a big stir and pop on a lid.
From jamesmartinchef.co.uk
From jamesmartinchef.co.uk
MOULES MARINIèRES RECIPE | RACHAEL RAY IN SEASON
Directions. Step 1. Preheat the oven to 350°. Arrange the baguette pieces, cut-side down, on the oven rack and toast until crisp, about 7 minutes. Advertisement. Step 2. In a small pan, melt the butter and EVOO. Add the garlic, swirl for 1 minute, and remove from the heat.
From rachaelraymag.com
From rachaelraymag.com
MOULES MARINIERE - EASY STEAMED MUSSEL RECIPE
Heat the olive oil and butter in a wide-bottomed pot or kettle over medium heat. As soon as the butter melts, add the shallots (or scallions or leeks) and cook for one minute. Add the wine, bay leaves, thyme, pepper, and salt. Bring to a boil, and cook for 3 minutes to evaporate the alcohol. Add the mussels, and cover the pot.
From superseafoodrecipes.com
From superseafoodrecipes.com
JULIA CHILD'S MUSSELS MARINIERE - THE LITTLE FERRARO KITCHEN
Julia Child’s classic recipe for mussels mariniere couldn’t be any easier. Steamed in minutes with shallots, garlic, white wine and fresh herbs. Happy 102 birthday Julia Child! Ever since I opened the first pages of Mastering the Art of French Cooking, I don’t think I have been the same.
From littleferrarokitchen.com
From littleferrarokitchen.com
A SIMPLE CLASSIC MOULES MARINIèRE - COOKING ON THE BAY
2021-07-21 To cook the mussels: take a large pot, big enough to take all the mussels; it should only be half full. Alternativity, use 2 large pots and cook the mussels in 2 batches. Add the butter, olive oil and the eschallots, sauté over low heat for about 10 minutes; add the garlic and the bouquet garni and sauté another minute or so.
From cookingonthebay.com.au
From cookingonthebay.com.au
MOULES MARINIèRES RECIPE | OLIVEMAGAZINE
2018-02-08 Ingredients. 50g ; butter; 1 clove ; garlic, chopped; 2 medium ; leeks, white parts cut in half lengthways and sliced (keep the greens for soup or stock); 300ml ; dry ...
From olivemagazine.com
From olivemagazine.com
BALTHAZAR’S SIMPLE MOULES MARINIèRE (MUSSELS)
2010-05-23 Sweat aromatics and herbs (shallots, garlic, celery and thyme) in butter; season with salt. Add crème fraîche and white wine; bring to a boil. Add the mussels, cover the pot, and steam for 3 minutes. Uncover the pot and sprinkle with parsley. Stir and serve with crusty bread. Voila: Moules à la Marinière.
From alexandracooks.com
From alexandracooks.com
MOULES MARINIERES - COBS BREAD
Directions. Place a large saucepan that has a tight fitting lid on a medium heat. Heat olive oil, and sauté onion and garlic for a few minutes. Add mussels and wine. Place the lid on and cook for about 5 minutes. Remove the lid to check if the mussels have opened. Using tongs, transfer the opened mussels to a serving dish.
From cobsbread.com
From cobsbread.com
MOULES MARINIèRE RECIPES - BBC FOOD
Moules marinière with cream, garlic and parsley by Rick Stein Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.
From bbc.co.uk
From bbc.co.uk
MOULES MARINIèRES AUTHENTIC RECIPE | TASTEATLAS
1-2 branches celery butter 3-4 sprigs thyme 2 bay leaves 2-3 glasses white wine potatoes Preparation 1 Moules Marinières Step 1/5 Wash the mussels with plenty of water. Peel the onions and cut into slices. Do not mince, the slices will dissolve naturally during cooking. Step 2/5 Cut the celery into 1,5 cm pieces, including the green parts.
From tasteatlas.com
From tasteatlas.com
MARINIERE SAUCE RECIPE: EASY MOULE MARINIERE SAUCE RECIPE
Place finely chopped shallots, garlic and thyme leaves into a saucepan, add white wine and reduce until almost evaporated. Add fish cream sauce and bring to the boil, then reduce to a simmer until consistency and flavour is achieved. *This will yield average 150ml. We also recommend our classic Moules Marinière recipe.
From fishforthought.co.uk
From fishforthought.co.uk
MOULES MARINIERES - NEILS HEALTHY MEALS
2015-03-05 But here are some quick tips for how to make this classic moules marinières recipe: Clean mussels by washing them in cold water and removing any beards. Discard any open mussels and ones that are damaged too. In a large pan heat the olive oil over a medium heat and saute the onion and garlic until soft. Do not allow the garlic to burn.
From neilshealthymeals.com
From neilshealthymeals.com
THE BEST MOULES MARINIèRE RECIPE WITH CREAM AND SPINACH
2021-04-12 Add the butter and stir in until melted to glaze the vegetables (approximately 1 minute). Pour in the wine, double cream and stock and bring to the boil. Lower the heat and simmer the sauce to reduce it for 5 minutes. Add the mussels, grated gruyere cheese and spinach and stir into the sauce.
From flavourise.com
From flavourise.com
MOULES MARINIèRES - THE GOURMET GOURMAND
2015-04-04 In a stockpot, melt the butter over medium heat. Add garlic, shallot, and leek. Season with salt and pepper. Saute until softened, about 10 minutes. Add cider to the pot. Turn heat to high. Bring mixture to a boil and simmer for a few minutes to slightly reduce the sauce. Add the mussels and cover with the lid.
From thegourmetgourmand.com
From thegourmetgourmand.com
MOULES à LA MARINIèRE - A CLASSIC BELGIAN AND FRENCH WARM …
2011-05-11 Wash and scrub the mussels, remove “beards” and thorw away any that are open. Place the olive oil in a large pan – heat gently and add mussels. Season with salt and pepper, stir mussels with wooden spoon. Add the shredded vegetables and crushed garlic. Add white wine, stir and cover pan. Simmer until the mussels open, add crème fraîche ...
From greedygourmet.com
From greedygourmet.com
MOULES MARINIERES RECIPE - LOS ANGELES TIMES
2004-10-20 6 pounds mussels, scrubbed and debearded (just before cooking) 4 sprigs of flat parsley, finely chopped. 1. Heat the butter in the large pot over medium-high heat. Once melted, add the shallots ...
From latimes.com
From latimes.com
LOW-CARB MOULES MARINIèRES - RECIPE - DIET DOCTOR
2021-08-18 Moules marinières. Wash the mussels in cold water. Make sure no mussels are open, discard any open ones that won't close. In a large pot, fry the finely chopped vegetables in olive oil until tender. Pour in wine and cream, add the spices. Combine well and bring to a boil.
From dietdoctor.com
From dietdoctor.com
SIMPLEST ‘MOULES MARINIèRES’ FOR 2 PEOPLE - STEPHANIE ALEXANDER
Method. Place 750g cleaned mussels in the bottom section of the mussel pot with half a finely chopped onion or shallot, a finely chopped clove of garlic, a bay leaf, and a sprig of thyme. Add half a cup of dry white wine, settle the top half of the mussel pot in place and place over high heat.
From stephaniealexander.com.au
From stephaniealexander.com.au
MOULES MARINIèRES - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
2022-05-20 Mix gently using a large flat skimmer. Cover and cook over medium heat for 10 minutes, stirring gently with the skimmer after 5 minutes of cooking. Stop cooking when all the mussels are open. Discard any unopened mussels. Remove the pot from the heat, add the parsley and mix gently.
From 196flavors.com
From 196flavors.com
MOULES MARINIERE - CHEF'S PENCIL
2018-10-30 Moules Mariniere Recipe. Note: This recipe serve 4 as a first course or 2 substantial main course servings. Clean the mussels. Place a large pot on low heat. Add the butter. Soften shallots, celery and garlic for about 5 minutes, stirring occasionally. Add the thyme, bay leaves and cream, then increase the heat to high.
From chefspencil.com
From chefspencil.com
MOULES MARINIERE – MUSSELS WITH WHITE WINE AND GARLIC - LATIMERS
2011-04-20 To cook the mussels. Heat a large lidded saucepan (heavy based if possible), once the pan is good and hot add the cleaned mussels. Chuck in the wine and get the lid on quick! The pan will steam and hiss – very dramatic, but exactly what you want! Shake the pan every now and then until the mussels are open. This only takes 2-3 minutes.
From latimers.com
From latimers.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