MUSSELS MARINIERE RECIPE | ALLRECIPES
This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
Provided by Christine
Categories Mussel Recipes
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
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, CarbohydrateContent 10.3 g, CholesterolContent 69.6 mg, FatContent 10.1 g, FiberContent 0.7 g, ProteinContent 18.6 g, SaturatedFatContent 5.6 g, SodiumContent 329.6 mg, SugarContent 4.2 g
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY RECIPE ...
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.
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CLASSIC FRENCH MUSSELS RECIPE | GEORGE DURAN | FOOD NETWORK
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- 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.
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- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
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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