Moules Mussels À La MariniÈre Recipes

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

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.

CURRY-LACED MOULES à LA MARINIèRE WITH FRESH PEAS

Steps:

• Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Steam the peas or cook them in lightly salted boiling water until tender, 4 to 10 minutes, depending on the size and age of the peas. Drain and set aside.
• Heat 1 tablespoon of the butter over medium heat in a large Dutch oven or pot and add the onion or shallots. Cook, stirring occasionally, until they begin to soften, 2 to 3 minutes, and add the curry powder. Stir together for a minute, until fragrant, and add the wine, garlic, bay leaf, sprigs of parsley and thyme, and the peppercorns. Bring to a boil over high heat, reduce the heat to medium and boil for 2 minutes.
• Add the mussels and cover tightly. Cook 2 minutes, shake the pot vigorously and cook another 2 minutes. Uncover and use tongs to transfer all of the mussels that have opened to wide soup bowls. Cover the pot and cook for another minute, or until all of the mussels have opened. Transfer them to the bowls with the other mussels. Discard any mussels that have not opened. Cover the mussels to keep warm.
• Line a strainer with a few thicknesses of damp cheesecloth and place over a bowl. Strain the liquid from the pot into the bowl, return to the pot and bring to a boil. Stir in the remaining tablespoon of butter and simmer until it melts. Stir in the peas. Taste and adjust seasoning. You may want to add more pepper or curry powder. Spoon the broth and peas over the mussels, sprinkle with parsley and serve.

MOULES MARINIERE

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.

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

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.

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 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 MARINIèRE

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.

MUSSELS SAILOR STYLE (MOULES MARINIERE)

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.