Mussels Mariniare Food

MUSSELS MARINIERE

Steps:

• Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
• Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
• Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

MUSSELS MARINARA

Steps:

• Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
• You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
• Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

MUSSELS MARINARA

Steps:

• If using live mussels, dump into colander and rinse well.
• Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
• Remove any"beards" remaining.
• Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
• Bring to a boil over medium heat, stirring occasionally.
• Mussels are done when the shells open up (discard any that remain shut).
• If using frozen mussels, cook until completely heated through.
• Serve over linguine with crusty bread to sop up the juice.
• Accompany with remaining wine and a salad.

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

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.

MUSSELS MARINARA DI AMORE

Steps:

• In a large skillet over medium heat, warm oil and saute garlic until transparent.
• Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
• Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

MUSSELS MARINIERE

Steps:

• In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices.

MUSSELS MARINIARE

Steps:

• Heat oil in a large pan over medium high heat, add garlic and tomatoes and cook, stirring frequently until garlic is fragrant and tomatoes have softened.
• Stir in wine and bring to the boil; simmer for 2 minutes before adding mussels to the pan. Cover and cook 5 minutes or until mussels have opened.
• Turn off heat and stir in cream, parsley and a twist of pepper.
• Spoon into large serving bowls and serve with lots of crusty bread.

MUSSELS MARINIERE

Steps:

• Place a grill pan over high heat. Drizzle both sides of the bread with olive oil. Grill the bread, on both sides, until toasted, about 3 minutes per side. Remove and set aside.
• In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels. Add the wine and seasonings, to taste. Cover and cook over high heat until the mussels are open. Season to taste and finish with chopped parsley. Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce.
• Bearnaise Sauce:
• 2 medium shallots, minced
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup white wine vinegar
• 3 egg yolks
• 4 tablespoons water
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, clarified
• 1 tablespoon minced fresh tarragon
• In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 1 tablespoon liquid remains.
• In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed.
• Yield: 1 1/2 cups
• Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981

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).