Best Moules Mariniere Recipes

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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.

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.

MOULES MARINIèRE



Moules Marinière image

Provided by Susan Herrmann Loomis

Categories     Appetizer     Steam     Quick & Easy     Mussel     White Wine     Parsley

Yield Makes 4 servings

Number Of Ingredients 5

3 pounds mussels, rinsed and bearded
1/2 cup dry white wine, such as Sancerre
2 cloves garlic, minced
Freshly ground black pepper
1 handful flat-leaf parsley

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)



Mussels Sailor Style (Moules Mariniere) image

Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.

Provided by Lambkyns

Categories     Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs fresh mussels
2 1/2 ounces butter
4 shallots (or small onions)
2 garlic cloves, crushed
12 ounces dry white wine
1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
salt & freshly ground black pepper
2 tablespoons chopped parsley

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.

CURRY-LACED MOULES à LA MARINIèRE WITH FRESH PEAS



Curry-Laced Moules à la Marinière With Fresh Peas image

It's important to buy mussels from a reputable fishmonger. If mussels are not properly stored, they die, and a dead mussel can make you very sick. Look for mussels that are shiny and black, and somewhat heavy. Once home, take them out of the wrapping immediately, give them a quick rinse and put them in a big bowl. Cover the bowl with a damp cloth and refrigerate until you're ready to clean and cook them. The main work that goes into cooking mussels is the careful picking over that must be done first, to make sure there are no dead mussels. Rinse the mussels in several times in cold water and examine each one. If there are cracks in the shell, or if a mussel is open and doesn't close back up when you tap the shell, throw it away. If the shells have lots of algae, seaweed or barnacles on them, you can brush them or scrape them with the edge of the shell of another mussel. Finally, pull out the beards. This should not be done until shortly before cooking as mussels can die once the beards have been pulled. Discard any that remain closed after cooking.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 12

3 1/2 pounds black mussels
1 to 1 1/2 cups freshly shelled peas
2 tablespoons unsalted butter
1 small onion or 2 to 4 shallots, minced
1 1/2 teaspoons curry powder (more to taste)
2 cups dry white wine
2 to 3 garlic cloves, peeled and crushed
4 sprigs fresh parsley
2 sprigs fresh thyme
1 small bay leaf
6 whole peppercorns
3 tablespoons finely chopped fresh parsley

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.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams

MOULES (MUSSELS) À LA MARINIÈRE



MOULES (MUSSELS) À LA MARINIÈRE image

Categories     Shellfish     Appetizer     Quick & Easy

Yield 4 Servings

Number Of Ingredients 7

• 3 tablespoons butter
• 1 cup diced onion (1 medium onion)
• 3 cloves garlic, minced
• 4 pounds cleaned mussels
• 1 cup dry white wine, preferably white Rioja
• 1/3 cup chopped parsley
• Salt and freshly ground black pepper to taste

Steps:

  • 1. In a Dutch oven, wok or large sauté pan, melt the butter over moderate heat. Add the onion and garlic and sauté until soft but not brown, 3 to 4 minutes. 2. Add the remaining ingredients, cover and shake the pan to mix the mussels with the seasonings. Turn heat to high and cook until all the mussels open, about 5 minutes. Serve immediately in large soup plates, with plenty of good bread to soak up the juices.

CLASSIC MOULES MARINIERE



CLASSIC MOULES MARINIERE image

Yield 4 servings

Number Of Ingredients 11

3 T unsalted butter
6 T chopped shallots
1 T minced garlic
2 sprigs parsley, plus 2 T chopped parsley for garnish
2 sprigs fresh thyme
1 cup dry white wine
1/4 cup heavy cream
1/2 tsp salt
1/2 tsp freshly ground pepper
4 lbs (4 Doz.)mussels, well scrubbed, rinsed, debearded
Crusty French bread for serving

Steps:

  • In large deep pan melt the butter over medium high heat. Add the shallots, garlic, and herb springs and cook, stirring until the shallots are soft and fragrant, about 1 minute. Add the wine, heavy cream, salt and pepper and bring to a boil. Add the mussels, cover the pan and cook shaking the pan occasionally until the mussles have opened. 5-6 minutes. Remove the pan from the heat and discard any mussels that have not opened. Transfer the mussets and their liquid to a serving bowl and granish the the chopped parsley. Serve immediately with French bread for dipping.

MOULES À LA MARINIÈRE



MOULES À LA MARINIÈRE image

Categories     Shellfish

Yield 2-4 People.

Number Of Ingredients 10

2 cups light, dry white win or 1 cup dry white vermouth
An 8- to 10-quart enameled kettle with cover
1/2 cup minced shallots, or green onions, or very finely minced onions
8 parsley sprigs
1/2 bay leaf
1/4 tsp thyme
1/8 tsp pepper
6 Tb butter
6 quarts scrubbed, soaked mussels
1/2 cup roughly chopped parsley

Steps:

  • Bring all but the last two ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly. Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done. With a big skimmer, dip the mussels into wide soup places. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.

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