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.
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.
More about "moules marinière with cream garlic and parsley recipes"
RICK STEIN’S CORNWALL MOULES MARINIèRE RECIPE - TRY IT AT …
From rickstein.com
- Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
- Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
- 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.
MOULES MARINIERE WITH CREAM, GARLIC & PARSLEY RECIPE
Web May 24, 2018 1 clove garlic, finely chopped 100 ml dry white wine (or cider) 120 ml heavy cream (double cream) Parsley leaves, coarsely chopped (handful) Salt, to season Pepper, to season Nutritional Serving …
From recipezazz.com
From recipezazz.com
BEST GARLIC WHITE WINE MUSSELS RECIPE - HOW TO MAKE …
Web Sep 11, 2017 1 bunch fresh parsley, chopped. Directions. In a pot, add the butter and heat (medium setting) until melted. Add the shallots along with the garlic and sauté for a few minutes until softened. Add the wine, …
From food52.com
From food52.com
HOW TO COOK PERFECT MOULES MARINIèRES | SEAFOOD | THE …
Web Jun 20, 2012 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
MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
Web whipping cream 3 tbsp roughly chopped flat-leaf parsley Cooking Method Step 1 Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present. Discard any …
From raymondblanc.com
From raymondblanc.com
MOULES MARINIèRE RECIPES - BBC FOOD
Web Moules marinière with garlic and parsley breadcrumbs and French fries by James Martin Main course Moules marinière with crusty bread by James Martin Main course Also made with seafood...
From bbc.co.uk
From bbc.co.uk
MOULES MARINIèRE - FRENCH MUSSELS RECIPE | AMIABLE FOODS
Web Nov 6, 2019 1 medium onion (sliced) 2 cloves garlic (crushed) 1 tbsp thyme 1 tbsp parsley chopped (fresh or dried) 2 pcs. bay leaves ( crushed) 3 tbsp butter ½ dry white …
From amiablefoods.com
Cuisine FrenchCategory Appetizer, Main CourseServings 4Total Time 15 mins
From amiablefoods.com
Cuisine FrenchCategory Appetizer, Main CourseServings 4Total Time 15 mins
- Wash the mussels under cold, running water. Discard any open ones that won't close when lightly squeezed. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Melt butter in a large casserole or cooking pot over medium-low heat. Add onion and cook until translucent. Add garlic and saute until fragrant. Put the parsley, thyme, and bay leaves. Stir and let sit for a couple of seconds.
- Add the mussels and toss lightly with the herbs until coated. Pour in the dry white wine and stir. Cover and increase heat to high, cook for 6 to 10 minutes. As soon as all the mussels are open, transfer mussels to a bowl using tongs.
- Add double cream/crème fraîche (if using). Stir and let simmer for 2 to 3 minutes. Pour the sauce into the bowl where the mussels are and add more parsley and some lemon juice if you fancy. Serve and enjoy. Bon Appetit!
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY - THE …
Web Oct 5, 2016 Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then. …
From thehappyfoodie.co.uk
Cuisine FrenchCategory Dinner, Main CourseServings 4
From thehappyfoodie.co.uk
Cuisine FrenchCategory Dinner, Main CourseServings 4
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE - SERIOUS …
Web Nov 8, 2022 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, …
From seriouseats.com
From seriouseats.com
JACQUES PéPIN MAKES MOULES TWO WAYS | AMERICAN MASTERS | PBS
Web 1 recipe of Moules Marinière 1½ teaspoons potato starch 1 tablespoon water ¼ cup heavy cream Chopped chives, for garnish Method: After the mussels are cooked, pour them …
From pbs.org
From pbs.org
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY | RECIPE CART
Web Step 4. 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. …
From getrecipecart.com
From getrecipecart.com
33 FANCY FRENCH RECIPES ANYONE CAN MAKE - MSN.COM
Web French cuisine varies from region to region, with the sun-soaked south known for seafood and dishes bright with fresh vegetables, Normandy famed for its apple desserts and the …
From msn.com
From msn.com
THE BEST MOULES MARINIèRE RECIPE WITH CREAM AND SPINACH
Web Apr 12, 2021 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 …
From flavourise.com
From flavourise.com
MOULES MARINIERE WITH CREAM - GARLIC - PARSLEY - N&C PRODUCE
Web Dec 15, 2021 Moules Mariniere with Cream – Garlic – Parsley What are the Ingredients in a Mussel Casserole Ingredients 1 1.75kg/4lb mussels 2 1 garlic clove, finely chopped …
From ncmeatproduce.co.uk
From ncmeatproduce.co.uk
MOULES MARINIèRE WITH GARLIC AND PARSLEY BREADCRUMBS …
Web Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Add half the garlic, the mussels and the wine and …
From bbc.co.uk
From bbc.co.uk
MARY BERRY CLASSIC MOULES MARINIèRE RECIPE | COOK & SHARE 2022
Web Method. Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry for 3–4 minutes to soften. Add the garlic and fry for 10 seconds. Tip the …
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
MOULES MARINIèRE WITH CRUSTY BREAD RECIPE - BBC FOOD
Web Add the onions 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 …
From bbc.co.uk
From bbc.co.uk
HOW TO MAKE THE PERFECT MOUCLADE - RECIPE | FOOD | THE GUARDIAN
Web Feb 3, 2021 Melt the butter in a medium pan and fry the shallots until soft. Stir in the curry powder, cook for a minute or so, then add the mussel cooking liquid and bring to a …
From theguardian.com
From theguardian.com
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY RECIPE
Web Moules marinière with cream, garlic and parsley recipe. 55 ratings · 30 ... 1 Bouquet garni of parsley. 1 Garlic clove. 1 handful Parsley, leaves. 2 Shallots. ... Fish Dishes. …
From pinterest.co.uk
From pinterest.co.uk
MOULES MARINIèRES (FRENCH MUSSELS IN WHITE WINE SAUCE) - SIMPLY …
Web Feb 20, 2023 Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want …
From simplyrecipes.com
From simplyrecipes.com
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY | MINDFOOD
Web Jul 1, 2010 Moules Marinière with Cream, Garlic and Parsley recipe, brought to you by MiNDFOOD.
From mindfood.com
From mindfood.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