Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, moules marinieres (sailors mussels). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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.
Moules Marinieres (Sailors Mussels) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Moules Marinieres (Sailors Mussels) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have moules marinieres (sailors mussels) using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Moules Marinieres (Sailors Mussels):
- Get 1 large onion
- Make ready 2 garlic cloves (or 3 if you like strong flavour)
- Take 1 kg fresh mussels (not greenlipped)
- Get 200 ml fresh crisp white wine
- Get 1 tsp plain flour
- Take 1 salt and pepper
- Prepare 1 fresh crusty bread or baguette
- Prepare 1 chopped parsley (optional)
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. In French, moules means mussels and marinière means sailor-style. In this recipe, mussels steam for a few minutes in a savory mixture of wine Serve the moules marinière immediately with the bread, and a green salad.
Steps 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
Be sure to provide a large bowl where everyone can put their empty shells! 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. Surely moules marinières is the quintessential French holiday dish. The combination of spanking fresh seafood, wine and shallots accompanied by large hunks of crusty baguette is an intoxicating one, especially after what passes for breakfast on the ferry.
So that’s going to wrap it up for this special food moules marinieres (sailors mussels) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
