Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moules marinieres (sailors mussels). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moules Marinieres (Sailors Mussels) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Moules Marinieres (Sailors Mussels) is something which I’ve 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 or Mariner's mussels.
To get started with this particular recipe, we have to first prepare a few components. 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):
- Make ready 1 large onion
- Get 2 garlic cloves (or 3 if you like strong flavour)
- Prepare 1 kg fresh mussels (not greenlipped)
- Get 200 ml fresh crisp white wine
- Make ready 1 tsp plain flour
- Take 1 salt and pepper
- Prepare 1 fresh crusty bread or baguette
- Take 1 chopped parsley (optional)
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. Be sure to provide a large bowl where everyone can put their empty shells!
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
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. But mussels are so blessedly cheap in Britain.
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