Best Moules À La MariniÈre Recipes

MOULES A LA MARINIERE RECIPE

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.

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY

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.

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.

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 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.

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.