MUSSEL MARINIERE
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the mussels heat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta.
MUSSELS MARINIERE
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Place a grill pan over high heat. Drizzle both sides of the bread with olive oil. Grill the bread, on both sides, until toasted, about 3 minutes per side. Remove and set aside.
- In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels. Add the wine and seasonings, to taste. Cover and cook over high heat until the mussels are open. Season to taste and finish with chopped parsley. Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce.
- Bearnaise Sauce:
- 2 medium shallots, minced
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 3 egg yolks
- 4 tablespoons water
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, clarified
- 1 tablespoon minced fresh tarragon
- In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 1 tablespoon liquid remains.
- In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed.
- Yield: 1 1/2 cups
- Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981
MUSSELS MARINIERE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices.
MOULES MARINIERE
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 Food & Cooking Appetizers
Number Of Ingredients 7
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.
PATTI'S MUSSELS A LA MARINIERE
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Provided by Patti
Categories World Cuisine Recipes European French
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
- Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!
Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g
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- Clean Your Mussels. Farm-raised black mussels are far and away the most common variety you'll see at the market. Luckily, farm-raised mussels are a good choice from an environmental standpoint (they are one of the few farmed animals that actually improve the environment they are farmed in), from a cost standpoint, and from an ease-of-preparation standpoint.
- Sweat Your Aromatics. Mussels are great because they create their own sauce in the pot as they cook, but they can still use a little help. This starts with aromatics.
- Add Your Liquid. Mussels expel plenty of liquid on their own so you don't absolutely have to add a liquid here,* but it's a good opportunity to develop the plot of your little mussel story.
- Steam Your Mussels. Now's the part where you should make sure that the designated table-setter has set the table and that everyone is sitting down, glass of cider, beer, or white wine in hand, because from here on out things go fast.
- Enrich Your Broth. If you wanted to, you could just throw the whole pot on the table at this point and call it a day, but with just a tiny bit more work you can upgrade this meal from awesome to holy-crap-let's-do-this-every-night status.
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- Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water. When all mussels are cleaned, sprinkle flour and toss gently.
- In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).
- Use your hands to remove the mussels from the floury water and rinse them well in a colander. Don't pour the mussels into the colander because the collected sand could pour right back on them.
- Add the mussels and close lid on the pot. Allow to cook for about 5 minutes or until the mussels all open up. If there are any closed mussels, discard those.
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