Moules Marinière Food

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

The Best Moules Marinières (Sailor-Style Mussels) Recipe image

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Provided by J. Kenji López-Alt

Categories Appetizers and Hors d'Oeuvres Mains Quick Dinners

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Steps:

Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

MOULES MARINIERE

Moules Mariniere image

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

Ingredients

2 pounds (about 65 small) mussels, scrubbed and debearded
2 tablespoon unsalted butter
1 cup dry, light white wine, such as Muscadet or Pinot Grigio
2 shallots, finely chopped (about 3/4 cup)
Pinch of coarse salt
4 sprigs fresh thyme
2 tablespoons finely chopped fresh flat-leaf parsley

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 MARINIERE WITH GARLIC HERB BUTTER

Moules Mariniere with Garlic Herb Butter image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 25m

Yield 4 appetizer servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter
5 shallots, sliced
3 garlic cloves, sliced
1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery
2 to 3 pounds mussels, well rinsed and beards removed
5 cups dry white wine
1 teaspoon salt
1 teaspoon black pepper
Garlic Herb Butter, recipe follows
1/2 cup Italian parsley leave, chopped
1 stick unsalted butter, room temperature
3 garlic cloves, minced
4 tablespoons minced Italian parsley leaves
1 tablespoon minced tarragon leaves
2 tablespoons minced basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper

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.

MUSSELS SAILOR STYLE (MOULES MARINIERE)

Mussels Sailor Style (Moules Mariniere) image

Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.

Provided by Lambkyns

Categories Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh mussels
2 1/2 ounces butter
4 shallots (or small onions)
2 garlic cloves, crushed
12 ounces dry white wine
1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
salt & freshly ground black pepper
2 tablespoons chopped parsley

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.

AHOY THERE! MOULES MARINIèRES - FRENCH SAILOR'S MUSSELS

Ahoy There! Moules Marinières - French Sailor's Mussels image

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

Ingredients

2 1/4 lbs of fresh live mussels (1kg )
2 chopped garlic cloves
1 finely chopped onion
5 fluid ounces dry white wine (150ml)
2 ounces butter (55 g)
fresh herb (1 large handful of finely chopped parsley, oregano and tarragon mixed)
4 tablespoons cream or 4 tablespoons creme fraiche
salt and pepper

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