Mussels Moorings Style Food

MOROCCAN STYLE MUSSELS

Steps:

• Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
• Stir in the vinegar and simmer for 1 minute.
• Add the chickpeas, sugar, and tomatoes with their juice.
• Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
• Add the mussels and return to a simmer.
• Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
• Stir in parsley and serve in shallow bowls.

MUSSELS MOORINGS STYLE

Steps:

• In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
• Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
• As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
• Place mussels into serving dishes, and spoon broth over them to serve.

MUSSELS MOORINGS STYLE

Steps:

• In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
• Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
• As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
• Place mussels into serving dishes, and spoon broth over them to serve.

MUSSELS MOORINGS STYLE

Steps:

• In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
• Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
• As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
• Place mussels into serving dishes, and spoon broth over them to serve.

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

Steps:

• In a large pot over medium heat, place wine and 1/4 stick butter.
• Add the shallots, garlic, celery leaves, and parsley and simmer.
• Place mussels in a bamboo steamer above the pot.
• Cover and let the mussels steam until they are all open, 10 to 20 minutes.
• When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
• During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
• When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
• (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
• Pour the cream sauce over the mussels and enjoy!

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.