Best 5 Mussels Mariniere Recipes

MUSSELS MARINIERE

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.

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

MUSSELS MARINIERE WITH LINGUINE

Steps:

• Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
• Divide pasta into 4 bowls and spoon mussels over noodles.
• Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

MUSSELS SAILOR STYLE (MOULES MARINIERE)

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.

MUSSELS à LA MARINIèRE

Steps:

• In order to use the same casserole used for cooking the mussels, decant the liquor that they have released, carefully pouring it into another container to eliminate the sand.
• Rinse the casserole. Add the white wine and shallot. Reduce it vigorously until about 3 tablespoons are left. Then add 3 deciliters (1 1/4 cups), carefully measured, of cooking water from the mussels. Make sure that it is not too salty, or you will have to add some water, thereby diluting the cooking liquid. Boil it for only a few seconds without reducing it. Turn off the heat.
• Next, add to the sauce, always off the fire, the pepper, if this has not already been included as peppercorns; and the butter, divided into very small pieces the size of very small hazelnuts. Sprinkle over the bread crumbs, mixing well and shaking the casserole to melt the butter; and then some minced parsley; and some lemon juice, if using.
• Put the mussels back into the casserole. Shake them in the sauce for a few seconds only without putting them directly over the heat. The point is to heat the mussels thoroughly and to cover them completely with sauce, but not to allow this to boil or even overheat, because the butter just added would lose its creaminess and turn to oil.
• Then pour everything in a pile, pell-mell, into a warm timbale or a warm plate.