MARINIÈRE RECIPES

MOULES MARINIERE RECIPE | MARTHA STEWART

Moules Mariniere Recipe | Martha Stewart 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 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 MARINIÈRES RECIPE - NYT COOKING

Moules Marinières Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 pounds mussels
4 tablespoons butter
4 tablespoons finely minced shallots
4 cups dry white wine
1 to 2 cups water (optional)
Freshly ground black pepper
2 tablepoons minced fresh parsley

Steps:

Scrub the mussels.
In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
Sprinkle each serving with parsley and serve

Nutrition Facts : @context http//schema.org, Calories 887, UnsaturatedFatContent 11 grams, CarbohydrateContent 35 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 82 grams, SaturatedFatContent 10 grams, SodiumContent 1962 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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