Mussels Mariniere Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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 MARINIERE



Mussels Mariniere image

I haven't made this yet, but I got this from the Williams-Sonoma Seafood book. I love seafood and I am planning to try this once I get a break from my exams and assignments. They suggest serving this with crusty baguette.

Provided by Pinaygourmet 345142

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
3 garlic cloves, minced
2 large shallots, minced
1 small leek, white part only, finely chopped
1 tablespoon fresh thyme, minced
1 lemon, grate zest and reserve juice
2 lbs large black mussels, rinsed and debearded
1 cup dry white vermouth (can be substituted with white wine)
fresh ground pepper
1/2 cup Italian parsley, minced
1 bay leaf

Steps:

  • In a large heavy saucepan,over medium heat, melt 2 table spoons of the butter.
  • Add garlic, shallots, leek, thyme, lemon zest, and bay leaf. Saute until the shallots and leek are translucent, about 3 minutes.
  • Add the mussels to the pan, discarding any that do not close to the touch, and pour the vermouth or white wine over them. Cover and raise the heat to high. Cook, shaking the pan with one hand and holding the lid on with the other, until the mussels have opened, 4-5 minutes. Discard any mussels that do not open. Discard the bay leaf.
  • Turn off the heat and add the remaining 2 tablespoons of butter to the liquid in the pan. Shake the pan gently until the butter melts. Stir in the lemon juice and sprinkle generously with pepper. Sprinkle the parsley over the mussels and shake the pan again.
  • When serving, divide the mussels over 4 warmed deep soup bowls. Pour the pan liquid over the mussels, dividing it equally among the bowls, and serve immediately with the toasted bread for dipping into the liquid.

Nutrition Facts : Calories 330.2, Fat 16.9, SaturatedFat 8.3, Cholesterol 94.2, Sodium 663, Carbohydrate 17.5, Fiber 2, Sugar 1, Protein 28.5

MOULES MARINIERE



Moules Mariniere image

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

3 tablespoons unsalted butter
6 tablespoons chopped shallots
1 tablespoon minced garlic
2 sprigs parsley
2 sprigs thyme
2 sprigs tarragon
4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
1 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley leaves
French bread croutons, recipe follows
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1 clove garlic, peeled and sliced in 1/2
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

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.

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

AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS



Ahoy There! Moules Marinières - French Sailor's Mussels image

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

2 1/4 lbs of fresh live mussels (1kg )
2 chopped garlic cloves
1 finely chopped onion
5 fluid ounces dry white wine (150ml)
2 ounces butter (55 g)
fresh herb (1 large handful of finely chopped parsley, oregano and tarragon mixed)
4 tablespoons cream or 4 tablespoons creme fraiche
salt and pepper

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

MARINIERE MUSSEL POT



Mariniere Mussel Pot image

This traditional Belgian mussel dish comes to us from chef Michael Formichella.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 1/4 pounds mussels, scrubbed and debearded
1 1/2 cups water
1 cup dry white wine, or Belgian beer
1 bay leaf, preferably fresh
1 small Spanish onion, thinly sliced
1 rib celery, cut into 1/4-inch dice (about 1/2 cup)
2 tablespoons unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Place mussels in a large pot. Add 1 1/2 cups water. Cover, and bring to a boil over high heat. With water boiling, steam for 3 minutes. Add wine and bay leaf. Steam for 3 minutes longer. Add onion and celery, and steam until all the mussels open, about 1 minute longer. Remove from heat, and add butter; toss until butter melts. Transfer to a serving dish. Sprinkle with parsley, and serve immediately.

MOULES MARINIèRES



Moules Marinières image

Provided by Florence Fabricant

Categories     lunch, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

6 pounds mussels
4 tablespoons butter
4 tablespoons finely minced shallots
4 cups dry white wine
1 to 2 cups water (optional)
Freshly ground black pepper
2 tablepoons minced fresh parsley

Steps:

  • Scrub the mussels.
  • In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
  • Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
  • Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
  • Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
  • Sprinkle each serving with parsley and serve

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 1 gram, Protein 82 grams, SaturatedFat 10 grams, Sodium 1962 milligrams, Sugar 3 grams, TransFat 0 grams

More about "mussels mariniere recipes"

FRENCH FARE: MUSSELS MARINIèRE QUICHE - FOOD REPUBLIC
french-fare-mussels-marinire-quiche-food-republic image
2016-07-19 Remove each mussel from its shell, and place it onto the prebaked, cooled tart shell. Bring the oven temperature to 350° F. Combine the milk, the cream, the eggs, and the egg yolks in a mixing bowl. Finely chop the parsley, …
From foodrepublic.com


THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
the-best-moules-marinires-sailor-style-mussels image
2020-04-17 By removing the mussels immediately after cooking and finishing the sauce with lemon juice, parsley, butter, and optional mayonnaise or crème fraîche, we can create a rich, creamy, emulsified sauce without overcooking …
From seriouseats.com


RAISING A GLASS TO MOULES MARINIèRES, THE ULTIMATE …
raising-a-glass-to-moules-marinires-the-ultimate image
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


RAYMOND BLANC'S MOULES MARINIèRE RECIPE - LOVEFOOD.COM
raymond-blancs-moules-marinire-recipe-lovefoodcom image
Scrape off any barnacles from the mussels with a sharp knife and pull out the `beards', then drain well. 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. …
From lovefood.com


MOULES MARINIèRES RECIPE | RACHAEL RAY IN SEASON
moules-marinires-recipe-rachael-ray-in-season image
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 …
From rachaelraymag.com


MUSSELS - MOULES MARINIèRES - RECIPES | BLUE JEAN CHEF
mussels-moules-marinires-recipes-blue-jean-chef image
Add the thyme, bay leaf and white wine and simmer for 2 to 3 minutes to let the flavors blend and the liquid reduce to about half. Increase the heat to high, add the mussels and cover with the lid. Shake the pan every once in a while, and …
From bluejeanchef.com


MUSSELS MARINIèRE | WILLIAMS SONOMA
mussels-marinire-williams-sonoma image
In a 3-quart casserole or large stockpot over medium-high heat, combine the wine, shallots, butter, 1 Tbs. of the parsley, the bay leaf and pepper. Bring to a simmer and cook, uncovered, until the broth is aromatic, 4 to 5 minutes. Add …
From williams-sonoma.com


MUSSELS MARINIERE RECIPE | GOOD FOOD
mussels-mariniere-recipe-good-food image
Cook for a few minutes, add white wine and cream. Stir, remove from heat, place lid on and set aside to allow the flavours to develop. Clean mussels thoroughly and remove beards. Place mussels in the pot with the sauce, add parsley and …
From goodfood.com.au


MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
moules-marinire-recipe-raymond-blanc-obe image
To cook the mussels in a large saucepan over a high heat, melt the butter. Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds. Bring to the boil, add the mussels and cover with the tight-fitting lid. Cook for …
From raymondblanc.com


MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY RECIPE
moules-marinire-with-cream-garlic-and-parsley image
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. Give the pan a good shake ...
From bbc.co.uk


MUSSELS IN WHITE WINE SAUCE (MOULES MARINIèRES) - FINE FOODS BLOG
2019-06-18 Once melted, add shallots and sauté until soft and just beginning to brown. Add white wine to the pan and bring to a boil. Reduce heat to medium, add a pinch of salt, then …
From finefoodsblog.com


EVERYDAY GOURMET | MUSSELS MARINIERE
Add the onion, celery and garlic and sauté for a few minutes, followed by the tomatoes and mussels. Add the wine, bay leaf and thyme. Place a lid on and bring to the boil. Cook for 2-3 …
From everydaygourmet.tv


MUSSELS MARINIERE RECIPE: GREAT FINGER FOOD FROM FRANCE THAT …
2017-01-28 This classic mussels (Moules Mariniere) recipe from France is so easy. And it's finger food. After simmering in a flavor rich white wine, cream, and tomato sauce, the mussels …
From amazingribs.com


HOW TO COOK PERFECT MOULES MARINIèRES | SEAFOOD | THE GUARDIAN
2012-06-20 2. 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 …
From theguardian.com


MOULES à LA MARINIèRE - RASA MALAYSIA
2022-05-17 Instructions. 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 …
From rasamalaysia.com


MOULES MARINIèRES (STEAMED MUSSELS IN WHITE WINE) - WELL …
2021-12-13 Melt 1 Tbsp unsalted butter in a large skillet over medium heat (no higher). Add 1 minced shallot then cook for 3 minutes, stirring occasionally. Sauté the fennel. Raise the heat …
From wellseasonedstudio.com


HOW TO COOK MUSSELS (MOULES MARINIèRES) - POSH JOURNAL
2021-03-11 Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear. Heat oil in a large dutch oven over medium-high heat. Cook shallots for 30 seconds, add …
From poshjournal.com


MOULES MARINIèRE - FRENCH MUSSELS RECIPE | AMIABLE FOODS
2019-11-06 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. …
From amiablefoods.com


MOULES MARINIèRES AUTHENTIC RECIPE | TASTEATLAS
2. Cut the celery into 1,5 cm pieces, including the green parts. Melt the butter and add onions and celery. Do not pour any additional liquid. 3. Add the mussels – they will soon open and …
From tasteatlas.com


MUSSELS à LA MARINIèRE RECIPE | EPICURIOUS
2005-10-21 Step 2. Rinse the casserole. Add the white wine and shallot. Reduce it vigorously until about 3 tablespoons are left. Then add 3 deciliters (1 1/4 cups), carefully measured, of …
From epicurious.com


MOULES MARINIERE - MUSSELS IN WHITE WINE SAUCE - COOKING …
2021-07-12 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. Remove the pan from the …
From cookingorgeous.com


JULIA CHILD'S MUSSELS MARINIERE - THE LITTLE FERRARO KITCHEN
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 …
From littleferrarokitchen.com


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 …
From 196flavors.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 …
From alexandracooks.com


MUSSELS MARINIèRES WITH GRILLED BAGUETTE | FRENCH RECIPES | SBS FOOD
1. Place a chargrill pan over high heat. Brush the sliced baguette with oil and grill until golden on both sides. 2. Place a large, deep frying pan over high heat. Add the butter and shallot and ...
From sbs.com.au


PEMAQUID MUSSEL FARMS - MOULES MARINIERE
Moules Mariniere. Mussels in White wine or also know as “Mussels sailors style”, is one of the the most common preparations of mussels, credited to the French who are masters of fine …
From pemaquidmussels.com


MOULES MARINIèRE (MUSSELS WITH GARLIC AND PARSLEY ... - MAPLEWOOD …
2020-03-06 Instructions. In a large saucepan with a lid, over medium heat, melt half the butter. Add shallots, leek, garlic, and bay leaves. Stir occasionally until vegetables are soft but not …
From maplewoodroad.com


MOULES MARINIèRE (MUSSELS IN A CREAM SAUCE) | ADD SOME VEG
2018-04-09 Gently fry the onion, celery, garlic and leek over low-medium heat for 3-5 mins until softened. Season with salt & pepper, then add the spinach and wine or vermouth, along with …
From addsomeveg.com


HOWARD MITCHAM’S RECIPE FOR MUSSELS MARINIERE
2018-09-12 Preparation: Heat the olive oil in a skillet and add the scallions, onions, green pepper, tomato, parsley, and garlic. Sauté and stir for 3 minutes and add the molho tomate, …
From explorepartsunknown.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, …
From superseafoodrecipes.com


MUSSELS IN WHITE WINE SAUCE - LAYLITA'S RECIPES
Rinse the mussels thoroughly and remove the beards. In a large saucepan or pot, melt the butter over medium heat and add the shallots and garlic, cook until the shallots are transparent and …
From laylita.com


CLASSIC MUSSELS MARINIERE - THE WASHINGTON POST
2020-10-28 Toss in the parsley and stir the mussels a bit to distribute the herbs. Lift out the mussels with tongs or a big slotted spoon and divide them between two big bowls. Taste the …
From washingtonpost.com


RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
1. bouquet garni of parsley, thyme and bay leaves. 100ml (3½fl oz) dry white wine. 120ml (4 fl oz) double cream. A handful. of parsley leaves, coarsely chopped. More Rick Stein recipes.
From thehappyfoodie.co.uk


MUSSELS (MOULES MARINIERE) - TRADITIONAL FRENCH FOOD
Ingredients. * 2&1/2 kg or 5lbs of moules. * 6-8 cloves of garlic, (depending on how much you like garlic !) * 2 or 3 shallots, chopped finely. * a small bunch of parsley, chopped finely. * 1 litre or …
From traditionalfrenchfood.com


MOULES MARINIERES RECIPE | SIDECHEF
Preheat oven to 200 degrees C (400 degrees F) steam bake. Put mussels in a roasting tin or baking dish evenly. Step 2. Add Fresh Mussels (4.4 lb) , Garlic (5 cloves) , Shallots (4) , Bay …
From sidechef.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 …
From bbc.co.uk


HOW TO COOK MUSSELS MARINIERE – THE TASTY CHILLI
2021-01-24 This is how traditional ‘moules marinieres’ are made. Mussels: I always use fresh mussels to make this dish. I have never used frozen mussels to make ‘moule marinière’, so I …
From thetastychilli.com


MUSSELS MARINIèRE | METRO
Under the law, you must be 18 or over to purchase alcohol products and lottery tickets. The person receiving the delivery or picking up the order must be 18 years or over and present a …
From metro.ca


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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #clear-soups     #soups-stews     #seafood     #french     #easy     #european     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #mussels     #low-in-something     #shellfish

Related Search