Mussels Marinieres Food

MOULES MARINIèRES (FRENCH MUSSELS IN WHITE WINE SAUCE)

Steps:

• Clean and prep mussels: Put the mussels in a bowl of salted water (1 tablespoon salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.
• Sauté shallots and garlic: Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.)

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.

MUSSEL MARINIERE

Steps:

• Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the mussels heat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta.

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.

CLASSIC MUSSELS MARINIERE

Steps:

• Rinse the mussels, scrape the exteriors of any that have little barnacles on them, and pull or cut off any beards.
• Check over the mussels to look for "gapers" - mussels that are open. Tap or gently squeeze any open ones and see if they start to close; the movement might be subtle. If there is no response, the mussel is probably no longer alive, so toss it out. In a large pot with a lid over medium heat, melt 1 tablespoon of the butter. Add the shallot and garlic and cook, stirring, until soft and fragrant but not browned, about 5 minutes. Increase the heat to high, add the wine and simmer until the wine is reduced by about half, about 5 minutes. Add the mussels to the pot, cover and cook, shaking the pot every few moments, as though you're making popcorn. Cook for 4 to 5 minutes, until most of the mussels have opened. If there are many mussels still closed, cook for another 30 seconds or so; don't worry too much about overcooking the mussels, as they are fairly forgiving. Toss in the parsley and stir the mussels a bit to distribute the herbs. Lift out the mussels with tongs or a big slotted spoon and divide them between two big bowls. Taste the broth and season with salt, if needed. If the flavor is concentrated and delicious, swirl in the remaining 1 tablespoon butter and pour it over the mussels. If the broth seems a bit bland, simmer it for a few more seconds to reduce and concentrate the flavor, and then add the butter and pour it over the mussels. Taste, and season with more salt, if desired. Serve warm.
• VARIATIONS: Mussels in Curried Cream: While cooking the shallot and garlic, stir in 1 tablespoon curry powder (hot or mild). After the wine has reduced by half, add 3/4 cup heavy cream and boil until it has reduced by a little more than half, another 5 minutes or so. Finish with slivered fresh basil along with the parsley. Mussels in Ginger-Chile Coconut Broth: Substitute a neutral oil, such as vegetable or grapeseed, to cook the shallot and garlic and add 1 tablespoon each finely chopped fresh ginger and finely chopped fresh chile (hot or mild). Instead of the white wine, add 1 cup of full-fat coconut milk and 3 tablespoons of fresh lime juice. Finish with roughly chopped cilantro instead of parsley.

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.

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

MUSSELS MARINIERE

Steps:

• In a large heavy saucepan,over medium heat, melt 2 table spoons of the butter.
• Add garlic, shallots, leek, thyme, lemon zest, and bay leaf. Saute until the shallots and leek are translucent, about 3 minutes.
• Add the mussels to the pan, discarding any that do not close to the touch, and pour the vermouth or white wine over them. Cover and raise the heat to high. Cook, shaking the pan with one hand and holding the lid on with the other, until the mussels have opened, 4-5 minutes. Discard any mussels that do not open. Discard the bay leaf.
• Turn off the heat and add the remaining 2 tablespoons of butter to the liquid in the pan. Shake the pan gently until the butter melts. Stir in the lemon juice and sprinkle generously with pepper. Sprinkle the parsley over the mussels and shake the pan again.
• When serving, divide the mussels over 4 warmed deep soup bowls. Pour the pan liquid over the mussels, dividing it equally among the bowls, and serve immediately with the toasted bread for dipping into the liquid.

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).

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.