Best 2 Mussels Josephine Recipes
Indulge in the culinary delight of Moules Joséphine, a timeless French dish that captivates taste buds with its symphony of flavors. This classic recipe features plump mussels steamed in a flavorful broth infused with white wine, shallots, garlic, and a touch of cream. The result is a succulent and tender seafood treat, complemented by a rich and aromatic sauce that elevates the dish to a gourmet experience. Whether you're a seasoned chef or a home cook seeking to impress, this comprehensive guide will provide you with two variations of the beloved Moules Joséphine recipe. One recipe stays true to the traditional French culinary techniques, while the other offers a modern twist with a hint of Asian inspiration. Both recipes promise an unforgettable dining experience, transforming ordinary mussels into an extraordinary culinary masterpiece. So, gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MUSSELS JOSEPHINE RECIPE - (2.3/5)
Provided by BobLongo
Number Of Ingredients 15
Steps:
- •Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low. •Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency. •Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately. •Make the Lemon Butter Sauce in a separate sauce pan. •Coat a hot skillet with melted butter. •Add mussels to skillet and cover. •The mussels are done when they open. (About 1-2 minutes) •Add the chopped onions, garlic and tomatoes along with the liquor. •Let the alcohol cook off. The add fresh basil, lemon juice and lemon butter sauce to the pan. •Throw away any mussels that did not open. •Serve in a large bowl topped with fresh chopped parsley.
MUSSELS JOSEPHINE
Categories Shellfish
Number Of Ingredients 15
Steps:
- Mussels Josephine MAKE THE LEMON BUTTER AND SET ASIDE Melt butter over low heat Saute onion and garlic in 2 Tbs of the butter until transparent Stir in lemon juice and white wine and season with salt and pepper Simmer 2-3 minutes to reduce liquid Remove from heat. Swirl in cold butter until sauce is smooth and butter is melted Heat water for fettucini and cook pasta 11 mins Mussels: 1 pound mussels (approx 29-30) 4 oz chopped yellow onion 2 oz chopped garlic 14 oz chopped tomatoes, juice and all (canned is fine) fresh basil 2 oz sambuca 1/2 lemon..juice of parsley, garnish RED PEPPER FLAKES Make the sauce for the mussels. Put first 6 ingredients in pan. Cook for 1 minute. (sauce should be reduced) Add Lemon juice, parsley and red pepper flakes Add mussels and cook, covered until the shells open. Drain pasta, place in large bowl, pour mussels mixture over the pasta and mix together
Tips:
- Use fresh mussels. Fresh mussels should be tightly closed and have a briny smell. If a mussel is open, tap it lightly on the counter. If it doesn't close, it's dead and should be discarded.
- Clean the mussels thoroughly. Before cooking, remove the beards from the mussels and scrub the shells clean with a brush. This will help to remove any dirt or grit.
- Cook the mussels in a flavorful liquid. Mussels can be cooked in a variety of liquids, such as white wine, broth, or beer. The liquid should be flavorful and complement the taste of the mussels.
- Don't overcook the mussels. Mussels cook quickly, so it's important not to overcook them. Overcooked mussels will become tough and rubbery.
- Serve the mussels immediately. Mussels are best served immediately after they are cooked. They can be served with a variety of sides, such as bread, pasta, or rice.
Conclusion:
Mussels are a delicious and versatile seafood that can be cooked in a variety of ways. By following these tips, you can cook mussels that are tender, flavorful, and sure to impress your guests.
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