Best 4 Moules Mariniere Recipes

**Moules Marinière: A Classic French Dish with Mussels**

Moules marinière is a classic French dish that showcases the delicate flavor of mussels cooked in a flavorful broth of white wine, shallots, butter, and herbs. This simple yet elegant dish is a popular appetizer or main course and can be easily prepared at home. The article provides three variations of moules marinière: the classic recipe, a version with a creamy sauce, and a spicy version with chorizo. Each recipe includes step-by-step instructions, cooking tips, and suggestions for serving. Whether you are a seafood lover or simply looking for a delicious and easy-to-make dish, moules marinière is sure to impress.

Let's cook with our recipes!

MOULES MARINIERE

Moules Mariniere image

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

Ingredients

2 pounds (about 65 small) mussels, scrubbed and debearded
2 tablespoon unsalted butter
1 cup dry, light white wine, such as Muscadet or Pinot Grigio
2 shallots, finely chopped (about 3/4 cup)
Pinch of coarse salt
4 sprigs fresh thyme
2 tablespoons finely chopped fresh flat-leaf parsley

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.

MOULES MARINIERE

Moules Mariniere image

Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water. Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours. The mussels will eat the flour and purge themselves of debris, as well as plump up. Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
6 tablespoons chopped shallots
1 tablespoon minced garlic
2 sprigs parsley
2 sprigs thyme
2 sprigs tarragon
4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
1 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley leaves
French bread croutons, recipe follows
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1 clove garlic, peeled and sliced in 1/2
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

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.

MOULES MARINIèRE

Moules Marinière image

Provided by Susan Herrmann Loomis

Categories Appetizer Steam Quick & Easy Mussel White Wine Parsley

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 pounds mussels, rinsed and bearded
1/2 cup dry white wine, such as Sancerre
2 cloves garlic, minced
Freshly ground black pepper
1 handful flat-leaf parsley

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.

MUSSELS SAILOR STYLE (MOULES MARINIERE)

Mussels Sailor Style (Moules Mariniere) image

Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.

Provided by Lambkyns

Categories Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh mussels
2 1/2 ounces butter
4 shallots (or small onions)
2 garlic cloves, crushed
12 ounces dry white wine
1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
salt & freshly ground black pepper
2 tablespoons chopped parsley

Steps:

Place mussels in bowl and cover with cold water.
Discard any that are open or cracked.
Scrub under cold running water and remove beards.
Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
Add wine and bouquet garni.
Bring to a boil for 2 minutes.
Add a pinch of salt and black pepper to taste.
Add mussels and cover pot.
Cook over high heat until mussels open.
Remove mussels from pot with a slotted spoon, set aside (keep warm).
Discard any mussels that did not open.
Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
Sprinkle with parsley and stir.
Place mussels into a warmed serving dish and pour liquid over top.
Serve.

Tips:

Fresh mussels are key. Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
Clean the mussels thoroughly. Scrub the mussels with a brush to remove any dirt or debris. Remove the beards by pulling them out with your fingers.
Use a large pot. The mussels will expand as they cook, so it's important to use a large pot to prevent overcrowding.
Don't overcrowd the pot. Overcrowding the pot will prevent the mussels from cooking evenly.
Cook the mussels over high heat. This will help to quickly open the shells.
Don't overcook the mussels. Overcooked mussels will become tough and rubbery. Cook them just until the shells open, about 5-7 minutes.
Serve the mussels immediately. Mussels are best served immediately after cooking. They can be served with a variety of dipping sauces, such as melted butter, garlic butter, or white wine sauce.

Conclusion:

Moules mariniere is a classic French dish that is easy to make and always a crowd-pleaser. With its simple ingredients and delicious flavor, it's a perfect dish for any occasion. Whether you're serving it as an appetizer or a main course, moules mariniere is sure to be a hit. So next time you're looking for a seafood dish that is both easy to make and delicious, give moules mariniere a try. You won't be disappointed!