Tag Archives: Mussels

Moules à la Marinière

Summer is approaching here in the District, and that means outdoor dining. There is nothing greater than meeting up with friends after work for a drink and a bite to eat at one of the many restaurants that have outdoor patios. I always enjoy good food with good friends on warm summer nights. Of course, I love preparing easy and delicious meals that can be enjoyed indoors or out. One of my favorite recipes that is light but packed with flavor is Moules à la Marinière. In English this dish is translated to mussels steamed in wine and flavorings. It is so simple and doesn’t take long to make, but will impress guests. This dish is also fun to make and eat slowly while sitting on the balcony/rooftop, chatting with friends. If you are feeling ambitious, homemade frites (French fries), go really well with mussels! My version of home cut fries will show up soon. Hopefully you enjoy these mussels as much as I do, and cheers to the start of summer!

moules

Moules à la Marinière

Ingredients:

2 cups dry white wine

1/2 cup minced shallots

1/2 bunch fresh parsley

1 bay leaf

1/4 teaspoon thyme

1/8 teaspoon pepper

6 tablespoons butter

6 quarts mussels, scrubbed, soaked, and debearded

1/2 cup chopped parsley

Directions:

In a large pot or sauté pan with a lid, bring all ingredients but the last two to a boil. Allow the alcohol to evaporate and reduce by boiling for 3 minutes.

Add mussels to the pot, cover, and bring to a boil. Every 30 seconds or so, shake the pot around (while keep the lid tightly on) so the mussels move around and cook evenly. Cook for about 5 minutes, until the shells open*.

Carefully spoon the mussels into large soup bowls, and ladle the remaining liquid over the mussels. Garnish with chopped parsley, serve immediately, and enjoy!

 

*Don’t forget: any mussels that haven’t opened should not be eaten!

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Mussels Marinara

Ingredients

·   3 tablespoons light oil or olive oil

·   1 small white onion, finely chopped

·   4 large cloves garlic, finely chopped

·   1 cup white wine

·   2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)

·   1 tablespoon fresh chopped oregano leaves

·   1 tablespoon fresh chopped parsley leaves

·   Salt and pepper

·   4 pounds fresh mussels, de-bearded, scrubbed and rinsed

·   Pasta, as an accompaniment or bruschetta for dipping

·   1 tablespoon fresh chopped basil leaves

Directions

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)

You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.

Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

Recipe found at: http://www.foodnetwork.com/recipes/robert-irvine/mussels-marinara-recipe/index.html

Comments: Great recipe! My family and I are big lovers of mussels. After returning home from Spain (and eating mussels almost every day in Barcelona) I was inspired to try to make them myself. I found this to be a really simple recipe that, when presented to guests, really looks great and wows everyone. Serving with pasta (I like angel hair) tastes great. The main tip I have is to make sure you wash the mussels thoroughly before starting to cook. I accidently forgot to wash them before I began cooking everything else and had to frantically scrub.

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