Mussels La Marinire Recipes

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MUSSELS MARINIERE



Mussels Mariniere image

This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.

Provided by Christine

Categories     Seafood     Shellfish     Mussels

Time 50m

Yield 4

Number Of Ingredients 8

4 quarts mussels, cleaned and debearded
2 cloves garlic, minced
1 onion, chopped
6 tablespoons chopped fresh parsley
1 bay leaf
¼ teaspoon dried thyme
2 cups white wine
3 tablespoons butter, divided

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



Patti's Mussels a la Mariniere image

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

50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste

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



Moules Mariniere image

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

2 pounds (about 65 small) mussels, scrubbed and debearded
2 tablespoon unsalted butter
1 cup dry, light white wine, such as Muscadet or Pinot Grigio
2 shallots, finely chopped (about 3/4 cup)
Pinch of coarse salt
4 sprigs fresh thyme
2 tablespoons finely chopped fresh flat-leaf parsley

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.

MUSSELS A LA MARINIERE



Mussels a La Mariniere image

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

48 fresh mussels, scrubbed and debearded (you might want to throw in a few extra in case some don't open)
2 tablespoons extra virgin olive oil
2 tablespoons butter
8 garlic cloves, minced
1 cup white wine
1 cup chicken broth
6 roma tomatoes, chopped
3 green onions, chopped
1 bunch fresh parsley, chopped
kosher salt, to taste
ground black pepper, to taste

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



MUSSELS A LA MARINIERE image

Categories     Shellfish

Yield 6

Number Of Ingredients 12

8 cups mussels cooked w/
1 sliced medium onion
5 thyme sprigs
1/3 Turkinsh bay leaf
pinch white pepper
1 cup water over high heat until mussels just opened wide 6-8 min, discarding mussels that didn't open after 8 minutes.
Save 1 1/4 cup liquor separately
1 1/2 cup white wine
2/3 oz shallot finely minced
2 pinches finely minced parsley
1/3 cup butter
2 soup spoons bread crumbs fine semolina

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 MARINIERE



Mussels Mariniere image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 13

1 loaf French bread, sliced 1/4-inch thick
Olive oil
1/4 cup butter
2 tablespoons minced shallots
1 sprig tarragon
1 sprig thyme
1 sprig rosemary
1 pound black mussels, cleaned and debearded
1/4 cup white wine
Salt and pepper
Sugar
Parsley, chopped
Bearnaise Sauce, recipe follows

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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Top Asked Questions

What is the best way to cook mussels?
This exact recipe can also be used for clams. 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.
How do you cook moules marinière?
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick. Read more about sharing. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
What ingredients do you need to make a mussel salad?
Ingredients. 1 1.75kg/4lb mussels. 2 1 garlic clove, finely chopped. 3 2 shallots, finely chopped. 4 15g/½oz butter. 5 a bouquet garni of parsley, thyme and bay leaves. 6 100ml/3½fl oz dry white wine or cider. 7 120ml/4fl oz double cream. 8 handful of parsley leaves, coarsley chopped. 9 crusty bread, to serve How-to-videos.
What is mussels et frites?
Mussels or 'Moules Mariniere'is a traditional recipe originally from Brittany. They are a great social food, to be eaten with lots of friends. All around France you will see signs for 'Moules et Frites'nights, these are usually great social evenings with the french. As the wine flows the moules get eaten!!

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