MARINIERES RECIPES
CLASSIC FRENCH MUSSELS RECIPE | GEORGE DURAN - FOOD NETWORK
Provided by George Duran
Categories appetizer
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
MOULES MARINIèRE WITH CREAM, GARLIC AND ... - BBC FOOD
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
- Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
- Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Spoon into four large warmed bowls and serve with lots of crusty bread.
More about "marinieres recipes"
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
Bring a taste of France to your table with Rick Stein's fabulous recipe for moules mariniere. A popular mussel recipe, often served with chips as moules frites.
From thehappyfoodie.co.uk
Cuisine French
From thehappyfoodie.co.uk
Cuisine French
If your mussels have not already been cleaned, you’ll need to do this first. Watch this video guide from Rick Stein showing you how to do it.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then.
Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large warmed bowls and serve with lots of crusty bread.
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MUSSELS IN WHITE WINE AND GARLIC RECIPE - FOOD.COM
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 659.1 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 659.1 per serving
- Serve immediately.
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