Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, moules marinieres (sailors mussels). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Moules Marinieres (Sailors Mussels) is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Moules Marinieres (Sailors Mussels) is something that I have loved my entire life.
A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for. Moules marinières is also commonly known as Sailor's mussels, Mariner's mussels or even plain mussels in white wine sauce. The dish basically consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.
To get started with this recipe, we have to prepare a few ingredients. You can cook moules marinieres (sailors mussels) using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moules Marinieres (Sailors Mussels):
- Make ready 1 large onion
- Make ready 2 garlic cloves (or 3 if you like strong flavour)
- Prepare 1 kg fresh mussels (not greenlipped)
- Prepare 200 ml fresh crisp white wine
- Get 1 tsp plain flour
- Prepare 1 salt and pepper
- Get 1 fresh crusty bread or baguette
- Make ready 1 chopped parsley (optional)
In this recipe, mussels steam for a few minutes in a savory mixture of wine, herbs, shallots, butter, and olive oil. As soon as the mussels finish steaming, you put them into individual serving bowls, ladel the hot broth over them. This recipe for moules marinière could not be simpler or faster. Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences.
Instructions to make Moules Marinieres (Sailors Mussels):
- Clean the mussels in a sink of water and remove the beards (your fishmonger MAY do this for you but I always do my own). THROW OUT ANY THAT DO NOT CLOSE WHEN YOU TAP THEM SHARPLY (note: I do not use greenlipped mussels as they are tough and chewy the smaller black ones are way better)
- Chop onion and garlic
- Sautee onion and garlic until soft but do not let it brown
- Add the mussels to the pan with onion and garlic
- Pour over the wine. COVER and cook the mussels for about ten minutes until they are all open
- Meanwhile, mix the flour and butter to a paste
- Strain the wine into another small pan and boil rapidly then add the butter/flour paste and mix into the liquid. Reduce heat and simmer until the sauce thickens (about 3 or 4 mins)
- Optional - sprinkle parsley sprigs onto mussels
- Season with salt and pepper to taste and serve with crusty bread/baguette
This recipe for moules marinière could not be simpler or faster. Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. Ask your fishmonger for rope-grown mussels, as they are easier to clean than the dredged variety. They aren't full of silt, either, so can be added directly to soups and stews without making them gritty. Fish Recipes Seafood Recipes Cooking Recipes Mussel Recipes Serious Eats Mussels Marinara Seafood Dishes Fish And Seafood Gastronomia.
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