AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS
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
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
MOULES MARINIERES - BELGIAN MUSSELS
Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels - why? I don't know.
Provided by Coasty
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of butter in a casserole pot.
- Add onions, celery, and saute for a few minutes.
- Add the wine a bring to the boil.
- Add the mussels and place lid on pot give a good shake to mix.
- Cook until mussels have opened shaking even now and again.
- Add 1 tablespoon of butter, cream and the parsley and stir.
- Serve with crusty bread or as in Belgium with frites.
Nutrition Facts : Calories 675.1, Fat 27.4, SaturatedFat 12.3, Cholesterol 187.2, Sodium 1539.9, Carbohydrate 25.7, Fiber 0.9, Sugar 2.9, Protein 60.5
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 MARINIERE WITH GARLIC HERB BUTTER
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 18
Steps:
- In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.
- Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
- Cover and place in refrigerator until ready to use.
MOULES MARINIERE
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
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
Provided by Susan Herrmann Loomis
Categories Appetizer Steam Quick & Easy Mussel White Wine Parsley
Yield Makes 4 servings
Number Of Ingredients 5
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.
MOULES FRITES
Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...
Provided by Gordon Ramsay
Categories Dinner, Main course, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 20
Steps:
- Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.)
- Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
- Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
- With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
- Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
- Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
- TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.
More about "moules mariniere food"
HOW TO COOK MOULES MARINIèRE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
MOULES MARINIERE | CONNEMARA
From connemaraseafoods.com
MUSSELS IN WHITE WINE RECIPE (MOULES ... - FINE FOODS BLOG
From finefoodsblog.com
MOULES MARINIéRE: A SIMPLE FRENCH SEAFOOD CLASSIC – THE ...
From thesimplyluxuriouslife.com
MOULES MARINIèRE RECIPE FROM LEITHS HOW TO COOK BY LEITHS ...
From cooked.com.au
MOULES MARINIERE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
MOULES MARINIèRE - FRENCH MUSSELS RECIPE | AMIABLE FOODS
From amiablefoods.com
HOW TO COOK PERFECT MOULES MARINIèRES | SEAFOOD | THE …
From theguardian.com
MOULES MARINIèRE RECIPE, PROVENCAL FRENCH CUISINE, BY ...
From beyond.fr
MUSSELS (MOULES MARINIERE) - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
RAYMOND BLANC'S MOULES MARINIèRE RECIPE - LOVEFOOD.COM
From lovefood.com
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY - BBC FOOD
From bbc.co.uk
MOULES MARINIèRE - FOOD THAT WE EAT
From foodthatweeat.com
MOULES MARINIèRE RECIPE - LOVEFOOD.COM
From lovefood.com
MOULES MARINIERE RECIPE BY CREATIVE.CHEF | IFOOD.TV
From ifood.tv
MOULES MARINIèRE RECIPES - BBC FOOD
From bbc.co.uk
MOULES MARINIERE RECIPE BY WORLD.FOOD | IFOOD.TV
From ifood.tv
MOULES MARINIERE RECIPE BY CHEF.TIM.LEE | IFOOD.TV
From ifood.tv
MOULES - MARINIèRE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
CATALAN MOULES MARINIèRES – FOOD IS LIFE 1
From blocs.xtec.cat
MOULES MARINIèRE (MUSSELS IN A CREAM SAUCE) | ADD SOME VEG
From addsomeveg.com
MOULES MARINIèRE – THE COOKING NINJA
From cookingninja.com
MOULES MARINIèRE (MUSSELS WITH GARLIC AND PARSLEY ...
From maplewoodroad.com
MOULES MARINIèRES: 10-MINUTE MUSSELS TO TRANSPORT YOU TO ...
From theepochtimes.com
MOULES MARINIERES: MUSSELS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MOULES MARINIERE - FOOD GOBLIN
From foodgoblin.com
FOOD
From sheppardscafe.com
MOULES MARINIERE - FOOD NETWORK
From foodnetwork.co.uk
EASY RECIPE: HOW TO COOK MOULES MARINIERES - BBC GOOD FOOD
From youtube.com
MOULES MARINIèRE FROM FABULOUS FOOD BY GARY RHODES
From app.ckbk.com
MOULES MARINIERE RECIPE AND WINE PAIRING | THE WINE GALLERY
From blog.goodpairdays.com
MOULES MARINIERE RECIPE, CALORIES & NUTRITION FACTS
From checkyourfood.com
MOULES MARINIèRE - SLOW FOOD IRELAND
From slowfoodireland.com
MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
CORNISH MOULES MARINIERE - DISCOVER SEAFOOD
From discoverseafood.uk
MOULES MARINIéRES RECIPE : SBS FOOD
From sbs.com.au
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
From seriouseats.com
MOULES MARINIERE RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
MOULES MARINIèRE - FOOD RECIPES
From recipes.studio
MOULES-FRITES - WIKIPEDIA
From en.wikipedia.org
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