how to cook moules mariniere?

Answer 1

big pot
add chopped shallots
steam with a little water and half a bottle of white wine
add some cream to thicken
serve with fresh pasta and crusty bread
delicious!
oops..almost forgot a clove of chopped garlic.

Answer 2

Prep time is 20 mins, cooking time is 10.

Mussels.
One or two shallots, chopped finely
Two cloves of garlic, chopped finely
A handful of parsley, chopped
A bit of butter
A glass of white wine

The Cooking
First, sort out the mussels. If they need de-bearding then do it, pulling away the fronds of sea-greens sharply. If the mussel is open and doesn’t shut when tapped, chuck it. Err on the side of caution. Put mussels in a bowl of cold water.

Chop the shallots, garlic and parsley. In a LARGE pan that has a lid, soften the shallots in some butter for a couple of minutes, add the garlic for one minute more. Drain the mussels and add them, followed closely by the glass of white wine and an equal amount of water, plus half the parsley, salt and pepper to season. Turn the heat up, put the lid on the pan and give it a good shake to cover the mussels in the liquid.

Shake the pan every 30 secs or so until all the mussels have opened. Don’t let them get massively opened, you don’t want it overcooked.

Drain the mussels, reserving the cooking liquid. Put the mussels in the serving dish and put a lid or a plate over it to keep them warm. Put the liquid back into the pan turn the heat up high to reduce the liquid by about a third and take the edge off the alcohol. This should take maybe three minutes.

Pour the liquid over the mussels, sprinkle over the rest of the parsley and serve immediately. A big hunk of bread is good to soak up the liquid.

And remember to provide a big empty bowl for the shells.

Answer 3

Ingredients
This serves one, but that one is me and if you’re less greedy about shellfish than me it would probably feed two.

Prep time is 20 mins, cooking time is 10.

Mussels. I’m not going to specify an amount because you’re likely to just have to buy a bag. Choose however much you’d like.
One or two shallots, chopped finely
Two cloves of garlic, chopped finely
A handful of parsley, chopped
A bit of butter
A glass of white wine

The Cooking

First, sort out the mussels. If they need de-bearding then do it, pulling away the fronds of sea-greens sharply. If the mussel is open and doesn’t shut when tapped, chuck it. Err on the side of caution. Put mussels in a bowl of cold water.

Sometimes when in the bowl of water they open a little. At this point, you may say to them “Hello. I’m going to EAT YOU.” It makes me chuckle.

Chop the shallots, garlic and parsley. In a LARGE pan that has a lid, soften the shallots in some butter for a couple of minutes, add the garlic for one minute more. Drain the mussels and add them, followed closely by the glass of white wine and an equal amount of water, plus half the parsley, salt and pepper to season. Turn the heat up, put the lid on the pan and give it a good shake to cover the mussels in the liquid.

Shake the pan every 30 secs or so until all the mussels have opened. Don’t let them get massively opened, you don’t want it overcooked.

Drain the mussels, reserving the cooking liquid. Put the mussels in the serving dish and put a lid or a plate over it to keep them warm. Put the liquid back into the pan turn the heat up high to reduce the liquid by about a third and take the edge off the alcohol. This should take maybe three minutes.

Pour the liquid over the mussels, sprinkle over the rest of the parsley and serve immediately. A big hunk of bread is good to soak up the liquid.

And remember to provide a big empty bowl for the shells.

Answer 4

The BBC lists this recipe:

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients
1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/½oz butter
a bouquet garni of parsley, thyme and bay leaves
100ml/3½fl oz dry white wine or cider
120ml/4fl oz double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve

Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread.

Answer 5

1 Melt the butter in a large pan. Add the shallots and garlic and cook for 2-3 minutes, stirring occasionally. 2 Take the uncleaned mussel, scraping off any barnacles and pull out the beards protruding from between the two closed shells. Discard any that won't close when tapped lightly on the work surface. 3 Add the wine to the shallot mixture and tip in the cleaned mussels. Cover and cook on a high heat for 3-5 minutes, shaking the pan every now and then, until the mussels have opened. Discard any that remain closed. 5 Remove the mussels from the heat and lift out into a large bowl. Cover with a plate to keep warm 6 Boil the pan of remaining cooking liquor rapidly for a few minutes, tasting occasionally until reduced and well flavoured. 7 Finely grate the rind from half a lemon on a box grater and squeeze out 1 tbsp juice, keeping both separate. 8 Add the cream and lemon rind to the reduced liquor and continue to boil down to reduce, stirring constantly to prevent any sticking. 9 Finely chop the parsley. Add to the pan with the lemon juice and plenty of black pepper. Return the mussels to the pan and turn over in the sauce for a minute or two until heated through. 10 Return the chips to the pan and cook for a minute or two until golden brown. Lift out and drain on kitchen paper. 11 Spoon some mussels into a large bowl and ladle over some cream mixture, leaving any grit behind. Serve at once.

Answer 6

Moules Mariniere is the classic French mussel recipe which most people use for a simple yet wonderful presentation of mussels and is probably the most common recipe used in restaurants today.
Ingredients:
4 Lbs. Mussels
1/2 cup dry white wine
1/4 cup chopped scallions or shallots
2 cloves minced garlic (or to taste)
1 tablespoon chopped parsley
1 tablespoon basil or thyme
4 tablespoons butter
Serving Size: Appetizers - 1/4 to 1/2 Lb. ; entrees - 3/4 to 1 Lb.
Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily.
Preparation:
Set aside debearded and rinsed Mussels. Melt butter in a large sauce pan and saute scallions and herbs in a large saucepan over medium heat until the scallions begin to clarify, Then turn heat to high, add mussels and wine and cover pan. Steam 5-6 minutes or until shells are open and meats are not translucent. Remove from heat and pour mussel nectar into bowl. Discard any unopened shells. Serve immediately in large bowls and add nectar over mussels. Accompany with French bread, green salad and white wine. it's great!
Regards!

Answer 7

Moules marinières
Ingredients (serves 2 people)
1kg (2.2 lb) of fresh live mussels
2 cloves of chopped garlic
1 finely chopped onion
5 fl oz (150ml) of dry white wine
1 large handful of finely chopped parsley
4 tbsp of cream (single or double)
salt and pepper
Method
Clean, debeard and rinse the mussels several times in cold running water and set aside in a colander (see our section on preparing mussels before cooking).
Pick out any mussels that are open and don't snap shut when tapped and discard them.
Melt the butter in a large saucepan and then add the chopped onion and garlic. Cook for a few minutes on a medium heat until the onions have softened.
Pour the white wine into the saucepan and bring to the boil, stirring occasionally.
Add the mussels and cover the pan with a lid. Cook the mussels on a high heat for several minutes, gently shaking the bottom of the pan several times during cooking to redistribute the mussels.
If possible, remove the mussels one by one as they open, placing them in a colander with a bowl underneath to catch the juices and set to one side.
Discard any mussels that have remained tightly shut.
Boil the remaining liquid in the pan until it reduces to half and finally stir in the cream and parsley. Taste the sauce, as it may be quite salty and add any salt or pepper to your taste.
Transfer the mussels to a large bowl and pour the reduced liquid over the mussels and serve immediately.

Answer 8

When you put mussels in fish soup, the easiest way to do this is put the live mussels into a pan of boiling water. Cook for a few minutes or take off the heat when the shells open. Then rinse the mussels by replacing the hot water with cold water. The orange flesh can easily be pulled from the mussel without the beards.

It can then be stewed in wine, cream and paprika or whatever. They are too rich for me but OK in a mixed seafood dish. Keeping the shells on is just silly! Not so for prawns which are different altogether.

Answer 9

I use this recipe off the Anthony Worrall Website and its fab! Hope you enjoy!

Ingredients
1kg/2.2lbs fresh mussels
115g/4oz unsalted butter
1 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped 200ml/7fl oz dry white wine
1 bay leaf
large handful fresh flat leaf parsley, chopped



Method
1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
2. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
4. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the parsley and remaining butter and bring to the boil.
5. Pour the mixture over the mussels and serve immediately with plenty of fresh crusty bread.

Answer 10

In Brittany they usually use cider instead of wine. This can be useful to know if you don't have any wine in the house. Sometimes they also leave out the cream. And they do a variant, called 'Moules aux curry' or 'Moules Indienne' where you add a small teaspoon of curry powder when sauteing the shallots.

Answer 11

Saute shallots and garlic gently in a very large pan. Add a small amount of fish stock and some white wine. Clean the mussels, and remove the 'beards'. If the mussel is open, tap it gently and ensure that it closes on its own (if not it is dead and will give you serious food poisoning). Put the cleaned mussels in the pan and gently simmer until they have all opened. Pour into a large glass bowl (for effect) and serve with huge chunks of crusty bread for dipping into the wonderful liquid that will have been produced in the cooking process. Eat the mussels by using one of the shells as a 'pincer' and then as you finish each one, stack them inside each other ... looks pretty and doesn't fill up the table!

Enjoy!