Best 2 Karens Smooth French Milk Mussels Recipes

Discover the divine culinary journey of preparing "Karens Smooth French Milk Mussels," a dish that embodies an exquisite fusion of flavors and textures. This article will guide you through a curated collection of recipes, each offering a unique interpretation of this classic delicacy. Whether you're a seasoned chef or a novice cook, you'll find inspiration and practical guidance to create a memorable and mouthwatering experience. Embark on a culinary adventure and savor the essence of "Karens Smooth French Milk Mussels," where the delicate sweetness of mussels harmonizes with the creamy richness of French milk, creating a symphony of flavors that will tantalize your palate.

Let's cook with our recipes!

CLASSIC FRENCH MUSSELS

Classic French Mussels image

Provided by George Duran

Categories appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

KAREN'S SMOOTH FRENCH MILK MUSSELS

Karen's Smooth French Milk Mussels image

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;)

Provided by Rita1652

Categories Mussels

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1/4 cup chopped fresh French tarragon
1/8 cup chopped fresh parsley
1/8 cup chopped fresh chervil
1 cup white wine
1/4 cup licorice-flavored liquor (We favor Pernod Ricard)
5 lbs fresh live mussels, cleaned (Costco has wonderful one that need hardly any cleaning)
salt and pepper
red pepper flakes
1 lemon, zest
1/2 cup cream

Steps:

Heat butter and oil in a very large pan over medium heat till bubbles stops. Add onions and saute for 3-5 minutes till translucent add garlic saute for 1 minute.
Mix the herbs together and divide in half.
Add wine, Pernod and 1/2 of the fresh herbs.
Raise the heat up to high and place the mussels in toss, cover and cook for 2 1/2 minutes.
Meanwhile have a even larger pan heating.
After the mussels cooked for 2 1/2 minutes flip them into the hot pot and cook for 2 1/2 minutes more.
Meanwhile place the other 1/2 of fresh herbs into a 1 cup measure with lemon zest, salt, pepper and flakes top with cream and stir.
Toss into the mussel's the remove mussels, plating them.
Cook sauce and reduce while plating the mussels.
Pour sauce over mussels and garnish with fresh tarragon and lemon halves.

Nutrition Facts : Calories 506.2, Fat 23.1, SaturatedFat 8.5, Cholesterol 138.4, Sodium 1128.7, Carbohydrate 19.6, Fiber 0.8, Sugar 1.7, Protein 46.1

Tips:

Use fresh mussels: Fresh mussels are essential for this recipe. Look for mussels that are tightly closed and have a briny smell.
Clean the mussels thoroughly: Before cooking, clean the mussels by scrubbing them with a brush to remove any dirt or debris. Remove the beards by pulling them off with your fingers.
Use a large pot: You will need a large pot to cook the mussels in. A Dutch oven or large saucepan will work well.
Don't overcrowd the pot: Do not overcrowd the pot with mussels. This will prevent them from cooking evenly.
Use a flavorful cooking liquid: The cooking liquid for the mussels should be flavorful. You can use white wine, chicken broth, or a combination of both.
Add aromatics to the cooking liquid: To add flavor to the mussels, add aromatics such as shallots, garlic, and thyme to the cooking liquid.
Cook the mussels until they are just cooked through: Overcooked mussels will become tough and chewy. Cook the mussels until they are just cooked through, which will take about 5-7 minutes.
Serve the mussels immediately: Mussels are best served immediately after they are cooked. Serve them with crusty bread for dipping in the delicious cooking liquid.

Conclusion:

Moules marinières is a classic French dish that is easy to make and always a crowd-pleaser. By following these tips, you can make sure that your mussels turn out perfectly tender and flavorful. So next time you're looking for a quick and easy seafood meal, give moules marinières a try.