MOULES MARINIERE
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
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 A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)
Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.
Provided by -GEORGE-
Categories Mussels
Time 23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
- Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
- Remove mussels from the sauce pan, draining liquid back into the pot.
- Discard any mussles that do not open.
- Divide mussels among individual serving bowls and set a side.
- Strain cooking liquid and return to sauce pan.
- Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
- Pour sauce over mussels in the serving bowls and serve.
Nutrition Facts : Calories 366.8, Fat 20, SaturatedFat 10.1, Cholesterol 117.8, Sodium 750.2, Carbohydrate 12.1, Fiber 0.2, Sugar 0.5, Protein 28.3
STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)
Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.
Provided by threeovens
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
- Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.
Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8
More about "moules a la moutarde mussels in a mustard cream sauce food"
THE SECRET INGREDIENT (DIJON MUSTARD): …
Web Sep 11, 2011 1/4 cup whole grain mustard 1 cup heavy cream Directions Place the mussels and flour in a huge …
From seriouseats.com
5/5 (1)Total Time 15 minsCategory Lunch, Dinner, Brunch, EntreeCalories 563 per serving
From seriouseats.com
5/5 (1)Total Time 15 minsCategory Lunch, Dinner, Brunch, EntreeCalories 563 per serving
THE BEST MOULES MARINIèRES (SAILOR-STYLE …
Web Nov 8, 2022 In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt …
From seriouseats.com
From seriouseats.com
MOULES-FRITES - TRADITIONAL BELGIAN RECIPE
Web Jun 20, 2020 Moules parquées, from Brussels. This time, the mussels are not cooked and are simply seasoned with a mustard and vinegar sauce. Moules à la bière (beer …
From 196flavors.com
From 196flavors.com
MOULES MARINIèRE WITH CREAM, GARLIC AND …
Web 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 …
From bbc.co.uk
From bbc.co.uk
MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
Web 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, …
From raymondblanc.com
From raymondblanc.com
MUSSELS DIJONNAISE (STEAMED MUSSELS WITH …
Web Sep 24, 2012 Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic, and cook briefly, until wilted. Do not brown. Add the mussels, salt, pepper, …
From food52.com
From food52.com
MUSSELS WITH MUSTARD CREAM SAUCE
Web Method. Clean mussels and remove beards if necessary (discard any mussels that do not close when tapped). In large heavy-bottomed saucepan, heat oil over medium …
From canadianliving.com
From canadianliving.com
MUSSELS STEAMED IN A DIJON MUSTARD CREAM …
Web Aug 9, 2019 Instructions Heat a large pot with a tight fitting lid over medium low heat and add the butter. When the butter is melted add the shallots, garlic, bay leaves and thyme …
From lisagcooks.com
From lisagcooks.com
MOULES AUX DEUX MOUTARDES | METRO
Web Incorporer les moutardes et poursuivre la cuisson environ 2 min. Ajouter le vin blanc, le persil et assaisonner. Lorsque le liquide frémit, déposer les moules, couvrir et augmenter …
From metro.ca
From metro.ca
THE BEST WAY TO STEAM MUSSELS — SIMPLE FRENCH COOKING
Web Apr 6, 2021 2. In a Dutch oven over medium-high heat, melt the butter until foamy but not browned. Add the shallots, garlic, and thyme and cook for 2 minutes, or until soft and translucent. Add the white wine and parsley and bring to a rapid boil. 3. Add the mussels, cover, and cook until they open, about 3 minutes. Using a slotted spoon, remove the …
From simplefrenchcooking.com
From simplefrenchcooking.com
FRENCH IN A FLASH: CREAMY MUSSELS WITH SAUCE ROQUEFORT - SERIOUS …
Web Aug 10, 2018 Dijon, made with mustard. Cream, which is Marinière with sweet, thick Normandy cream stirred in. Provençal, made with garlic and tomatoes. Garlic. Cider. …
From seriouseats.com
From seriouseats.com
MOULES à LA MOUTARDE (MUSSELS IN MUSTARD CREAM SAUCE) RECIPE
Web Save this Moules à la moutarde (mussels in mustard cream sauce) recipe and more from The New New York Times Cookbook to your own online collection at EatYourBooks.com …
From eatyourbooks.com
From eatyourbooks.com
MUSSELS IN A CREAM SAUCE, THE GENUINE MOULES à LA CRèME
Web 3.31K subscribers The original, authentic Moules à la Crème, the famous French preparation of mussels in a cream sauce, cooked on location on l'Étang de Leucate. I …
From youtube.com
From youtube.com
MUSSELS IN A CREAMY WHITE WINE GARLIC SAUCE - LEITE'S CULINARIA
Web Oct 15, 2021 Directions. In a large pot over medium heat, combine butter, onion, and garlic. Sauté until everything is soft, 6 to 10 minutes. Crumble in the vegetable bouillon …
From leitesculinaria.com
From leitesculinaria.com
MOULES-FRITES - WIKIPEDIA
Web Moules à la crème: Another common recipe, thickened with flour and cream. Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard-sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. Moules à l'ail: Mussels cooked with sliced or minced ...
From en.wikipedia.org
From en.wikipedia.org
HOW TO MAKE THE PERFECT MOUCLADE - RECIPE | FOOD | THE GUARDIAN
Web Feb 3, 2021 Perfect mouclade Prep 15 min Cook 20 min Serves 2 as a light meal, or 1 greedy person 1kg mussels 2 garlic cloves, peeled and crushed 1 small bunch parsley, …
From theguardian.com
From theguardian.com
NUTRITIONAL FACTS: - FOOD.COM
Web Nutritional Facts: Moules a La Moutarde (Mussels in a Mustard Cream Sauce) Please note, the information provided here is approximate. Totals do not include: possible …
From food.com
From food.com
MOULES à LA CRèME RECIPE - LUDO LEFEBVRE - FOOD & WINE
Web Oct 5, 2016 In a large saucepan, bring the butter to sizzle but with no coloration. Add the shallots, fennel, bay leaves( make an incision) and thyme. Deglaze with the white wine …
From foodandwine.com
From foodandwine.com
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