Moules, also known as mussels, are a delicious and versatile type of seafood that can be prepared in a variety of ways. Whether you're looking for a quick and easy weeknight meal or an elegant dish for a special occasion, there's a moules recipe out there to suit your needs. With their delicate flavor and tender texture, moules can be steamed, boiled, baked, or grilled. They can be served as an appetizer, main course, or even a snack. So whether you're a seasoned chef or just starting out, you're sure to find a moules recipe that you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
MOULES MARINIERE
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
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
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
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.
CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
MOULES MARINIèRE
Provided by Susan Herrmann Loomis
Categories Appetizer Steam Quick & Easy Mussel White Wine Parsley
Yield Makes 4 servings
Number Of Ingredients 5
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.
MOULES MARINIèRES
Provided by Florence Fabricant
Categories lunch, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 1 gram, Protein 82 grams, SaturatedFat 10 grams, Sodium 1962 milligrams, Sugar 3 grams, TransFat 0 grams
MUSSELS SAILOR STYLE (MOULES MARINIERE)
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
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.
MOULES à LA NORMANDE
Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
- Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
- Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the heavy cream and gently bring up to the boil. Season.
- Serve the mussels piping hot with crusty bread.
MOULES PROVENCAL
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 13
Steps:
- Rinse and scrub the mussels under cold running water. Remove their beard (the small strands attached to the mussels) by pulling them down firmly between your fingers or with a pairing knife. Discard any cracked mussels.
- Heat oil in a large heavy-bottomed pot over medium-high heat. Add scallions, fennel, and garlic. Cook about 5 minutes. Add tomatoes and red pepper flakes. Add vermouth, stirring with a wooden spoon to scrape off any brown bits from the pan. Add thyme, parsley, mussels, and season with salt and pepper. Stir to combine. Cook, covered, until the mussels open, about 5 minutes. Sprinkle with basil and serve with crusty bread.
MOULES PROVENCAL
Steps:
- Sauce: Heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned Add tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked. Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish. Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
Tips:
- Select the freshest mussels possible. Look for mussels that are tightly closed and have a shiny, black shell. Avoid any mussels that are cracked, chipped, or have a foul odor.
- Clean the mussels thoroughly before cooking. Use a stiff brush to scrub away any dirt or debris from the shells. Then, rinse the mussels under cold water.
- Use a variety of cooking methods to create different flavors and textures. Mussels can be steamed, boiled, baked, grilled, or fried. Each cooking method will produce a unique dish.
- Pair mussels with a variety of ingredients to create delicious dishes. Mussels can be paired with a variety of vegetables, seafood, and grains. Some popular pairings include white wine, garlic, butter, shallots, tomatoes, and cream.
- Serve mussels immediately after cooking. Mussels are best served hot, so make sure to cook them just before serving.
Conclusion:
Mussels are a delicious and versatile seafood that can be cooked in a variety of ways. With their mild flavor and firm texture, mussels are a great addition to any meal. Whether you're looking for a simple appetizer or a main course, there's a mussel recipe out there for you. So next time you're at the seafood counter, be sure to pick up a few pounds of mussels and give one of these recipes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love