PATTI'S MUSSELS A LA MARINIERE
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Provided by Patti
Categories World Cuisine Recipes European French
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
- Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!
Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g
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.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 10.3 g, Cholesterol 69.6 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 329.6 mg, Sugar 4.2 g
MUSSELS A LA MARINIERE
A classic dish of the south of France. Serve with a glass of chilled white wine and plenty of crusty French bread. You can also substitute clams.
Provided by DrGaellon
Categories Mussels
Time 35m
Yield 48 mussels, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place mussels in a large bowl with cold water to cover. Tap each mussel on the counter as you do; discard any shells that fail to close. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil and butter in a large stockpot over medium-low heat. Add garlic and saute until fragrant, about one minute, but do not brown. Add the wine and chicken broth, and simmer briskly until reduced by half. Add the tomatoes and cook 4-5 minutes, until nearly tender.
- Drain mussels and add to pot. Cover and simmer briskly 5 minutes. Add the scallion and parsley. Re-cover and simmer another 5 minutes, until all the shells are open. Season with salt and pepper to taste. Discard any shells that fail to open.
- Serve each diner 8 mussels with a good ladle of the sauce and plenty of crusty bread to mop it up.
Nutrition Facts : Calories 248.2, Fat 11.7, SaturatedFat 3.7, Cholesterol 46, Sodium 536.9, Carbohydrate 11.3, Fiber 1.6, Sugar 2.5, Protein 17.5
MOULES MARINIERE
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water. Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours. The mussels will eat the flour and purge themselves of debris, as well as plump up. Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
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
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 13
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
I haven't made this yet, but I got this from the Williams-Sonoma Seafood book. I love seafood and I am planning to try this once I get a break from my exams and assignments. They suggest serving this with crusty baguette.
Provided by Pinaygourmet 345142
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330.2, Fat 16.9, SaturatedFat 8.3, Cholesterol 94.2, Sodium 663, Carbohydrate 17.5, Fiber 2, Sugar 1, Protein 28.5
SHELLFISH AND POTATOES à LA MARINIèRE
Provided by Alain Ducasse
Categories Wine Potato Shellfish Low Cal Dinner Seafood Clam Mussel Root Vegetable White Wine Parsley Simmer Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.
- Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.
- Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.
More about "mussels à la marinière food"
MUSSELS MARINIèRE | METRO
From metro.ca
4/5 (3)Total Time 30 minsServings 4
MUSSELS à LA MARINIèRE RECIPE - EPICURIOUS
From epicurious.com
3/5 (2)Servings 6
R/FOOD - MUSSELS à LA MARINIèRE (NOT PICTURED: CRUSTY ...
From reddit.com
MOULES (MUSSELS) MARINIERE: RECIPE, ENGLISH AFTOUCH-CUISINE
From aftouch-cuisine.com
MUSSELS A LA MARINIERE - CHESTOFBOOKS.COM
From chestofbooks.com
MOULES à LA MARINIèRE - FOOD, HEALTH & POLITICS
From cheeseslave.com
MUSSELS à LA MARINIèRE ARCHIVES - PADAEK
From padaek.com
MOULES à LA MARINIèRE | TRADITIONAL MUSSEL DISH FROM FRANCE
From tasteatlas.com
WORLD BEST SEA FOOD RECIPES: MUSSELS A LA MARINIERE
From fishofsea.blogspot.com
WINE STEAMED MUSSELS RECIPE OR MOULES à LA MARINIèRE ...
From helenarecipes.com
MOULES à LA MARINIèRE - SMITTEN KITCHEN
From smittenkitchen.com
MUSSELS MARINIERE RECIPE - THERESCIPES.INFO
From therecipes.info
MUSSELS A LA MARINIERE | FOOD, FOODIE, MUSSELS
From pinterest.com
MUSSELS MARINIèRE RECIPE - BBC FOOD
From bbc.co.uk
MUSSELS A LA MARINIèRE | POPULAR FRENCH FOOD, RECIPES ...
From pinterest.ca
MUSSELS A LA MARINIERE | FOOD 4 FIT
From food4fit.wordpress.com
GOURMET MUSSELS à LA MARINIèRE – ESCAL SEAFOOD
From escal-seafood.com
MOULES à LA MARINIèRE - RASA MALAYSIA
From rasamalaysia.com
MUSSELS IN WINE MADE EASY - LOVEFRENCHFOOD.COM
From lovefrenchfood.com
MUSSELS A LA MARINIERE RECIPE BY HERBAL.CHEF | IFOOD.TV
From ifood.tv
MUSSELS (MOULES MARINIERE) - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
MUSSELS: MOULES MARINIERE A LA BARBARA | OUR FAMILY FOOD
From barbarasdelights.wordpress.com
MOULES MARINIERE - ALICES KITCHEN
From alices.kitchen
MUSSELS A LA MARINIERE (STEAMED MUSSELS) RECIPE | YUMMLY ...
From pinterest.ca
GRILLED MUSSELS à LA MARINIèRE — WANDERINGS IN MY KITCHEN
From wanderingsinmykitchen.com
MUSSELS (MOULES A LA MARINIERE)
From avagabondlife-food.blogspot.com
MUSSELS A LA MARINIERE (STEAMED MUSSELS) - WILLIAMS SONOMA
From williams-sonoma.com
MUSSELS MARINIERE RECIPE | GOOD FOOD
From goodfood.com.au
MUSSELS A LA MARINIèRE – FRENCH TOUCH
From frenchtouchto.com
MOULES MARINIèRE WITH CREAM, GARLIC AND ... - BBC FOOD
From bbc.co.uk
MUSSELS (MOULES A LA MARINIERE) – FOOD A VAGABOND LIFE
From food.avagabondlife.com
MOULES MARINIèRE à LA CRèME | TRADITIONAL MUSSEL DISH FROM ...
From tasteatlas.com
MUSSELS FROM A TO Z: 26 THINGS TO KNOW - FINE DINING LOVERS
From finedininglovers.com
PATTI'S MUSSELS A LA MARINIERE - CRECIPE.COM
From crecipe.com
MOULES A LA MARINIERE - THE SIMPLE ELEMENTS
From thesimpleelements.com
MUSSELS à LA MARINIèRE RECIPE FROM ... - THE HIDEAWAY REPORT
From hideawayreport.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love