MUSSEL MARINIERE
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the mussels heat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta.
MARINIERE MUSSEL POT
This traditional Belgian mussel dish comes to us from chef Michael Formichella.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
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 »
You'll also love