Moules Marinieres Belgian Mussels Food

MOULES MARINIERES - BELGIAN MUSSELS

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.

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 FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and 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.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS

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).

MUSSELS SAILOR STYLE (MOULES MARINIERE)

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.