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
PATTI'S MUSSELS A LA MARINIERE
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Provided by Patti
Categories World Cuisine Recipes European French
Time 25m
Yield 6
Number Of Ingredients 9
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!
Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 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 MARINIèRE WITH CREAM, GARLIC AND PARSLEY
Cook yourself a restaurant-style moules marinière in six simple steps - a splash of white wine, cider or beer gives an extra kick.
Provided by Rick Stein
Categories Main course
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- 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.
- Spoon into four large warmed bowls and serve with lots of crusty bread.
MOULES A LA MARINIERE RECIPE
TRADITIONAL FRENCH RECIPE: Moules a la Marinières is the quintessential French dish. The combination of fresh seafood, wine and shallots accompanied by large hunks of crusty baguette in this Moules a la Marinières recipe is an intoxicating one. It's very easy to associated moules marinières with wine when it comes to recipes, but many suggested that in its simplest form it can be just mussels cooked in either dry cider or white wine.
Provided by Uncut Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 01 - Wash and then place the Mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand. 02 - Boil the Wine in a large pot for 5 minutes to cook off some of the alcohol in it. 03 - While the whine cooks, heat the Oil in a small pan and add the Garlic. Saute for 1 or 2 minutes without burning. 04 - Move the Garlic ( and the Oil ) in the large pot with the Wine, and add the rest of the ingredients. Cover tightly and cook over high heat. 05 - Toss the Mussels from time to time, in order to cook them evenly. 06 - As soon as the Shells open ( about 10 minutes ), the Mussels are done. 07 - Move the Mussels and the Sauce out of the pot in a large dish ( Notes ). 08 - Sprinkle with extra Parsley and serve.
Nutrition Facts : ServingSize 1 portion, Calories 370 cal, Fat 20 g
MUSSELS A LA MARINIERE
A classic dish of the south of France. Serve with a glass of chilled white wine and plenty of crusty French bread. You can also substitute clams.
Provided by DrGaellon
Categories Mussels
Time 35m
Yield 48 mussels, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place mussels in a large bowl with cold water to cover. Tap each mussel on the counter as you do; discard any shells that fail to close. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil and butter in a large stockpot over medium-low heat. Add garlic and saute until fragrant, about one minute, but do not brown. Add the wine and chicken broth, and simmer briskly until reduced by half. Add the tomatoes and cook 4-5 minutes, until nearly tender.
- Drain mussels and add to pot. Cover and simmer briskly 5 minutes. Add the scallion and parsley. Re-cover and simmer another 5 minutes, until all the shells are open. Season with salt and pepper to taste. Discard any shells that fail to open.
- Serve each diner 8 mussels with a good ladle of the sauce and plenty of crusty bread to mop it up.
Nutrition Facts : Calories 248.2, Fat 11.7, SaturatedFat 3.7, Cholesterol 46, Sodium 536.9, Carbohydrate 11.3, Fiber 1.6, Sugar 2.5, Protein 17.5
MUSSELS A LA MARINIERE
Steps:
- After decanting the mussel liquor & rinsing the sand, add the white wine and shallot. Reduce it vigorously until about 3 Tbls are left. Then add 1 1/4 cup cooking liquor water. Boil it for only a few seconds without reducing it. Turn off the heat. Add to the sauce always off the fire, pepper and butter in small pieces. Sprinkle the bread crumbs, then parsley and lemon juice, shaking a little. Put the mussels back into the casserole. Shake them in the sauce for a few seconds to heast the mussels and cover completely do not overheat.
MUSSELS MARINIèRE
The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe.
Provided by James Martin
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 9
Steps:
- Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
- Heat the olive oil in a heavy pan with a tight-fitting lid. 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 the pan. Turn the heat down to low.
- Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.
- Add the double cream and cook for a further minute.
- Scatter with the chopped parsley and serve in deep bowls.
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
MUSSELS MARINIERE
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 13
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
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- Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water. When all mussels are cleaned, sprinkle flour and toss gently.
- In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).
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- Start the process with mussels. If they are dirty and full of sand, scrub and soak the mussels in cold water with a small amount of black pepper. The pepper takes all the sand.
- Place wine into a pan. Bring the wine to the boil and add onions, 3 tbsp of chopped parsley, bay leaf, thyme, pepper and butter. Don't add the mussels yet. Boil all for 3 minutes to evaporate alcohol, slightly reducing its volume.
- Then, add the mussels to the pan. Cover them and boil on high heat. Toss them in the pan with a slight up-and-down motion so that the mussels are evenly cooked. In about 5 minutes the shells open and the mussels are perfectly done!
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- In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
- Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
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- In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.5
- Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
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- 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!
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