Moules Mariniere Recipes

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.

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.

Steps:

• In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.
• Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
• Cover and place in refrigerator until ready to use.

Steps:

• In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
• Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.
• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
• Cool slightly on the baking sheet before handling or serving.

Steps:

• Scrub the mussels.
• In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
• Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
• Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
• Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
• Sprinkle each serving with parsley and serve

Steps:

• Melt 1 tablespoon of butter in a casserole pot.
• Add onions, celery, and saute for a few minutes.
• Add the wine a bring to the boil.
• Add the mussels and place lid on pot give a good shake to mix.
• Cook until mussels have opened shaking even now and again.
• Add 1 tablespoon of butter, cream and the parsley and stir.
• Serve with crusty bread or as in Belgium with frites.

Steps:

• Place the mussels, the white wine, and the garlic in a large stockpot, cover, and bring to a boil over medium-high heat. Cook, shaking the pan occasionally, until the mussels open, then cook for an additional minute. Remove from the heat and shower the mussels with black pepper. Mince the parsley and shower it over the mussels as well. Evenly divide the mussels among 4 shallow soup bowls, and pour the cooking juices over all. Serve immediately.