Moules marinières: Difference between revisions
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|description=The classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise | |description=The classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise | ||
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<!-- /seo --> | <!-- /seo -->The classic French/Belgian dish, wonderful served with frites and a dollop of [[Mayonnaise|mayonnaise]]. | ||
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|TotalCalories = 5058 | |TotalCalories = 5058 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
|Image = [[Image:Moules marinières recipe.jpg|alt=Electus]] | |Image = [[Image:Moules marinières recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Oh, I love moulse</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">It's years since I've had the real thing!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/mussels|#mussels]] [[Special:Search/moulesmariniares|#moulesmariniares]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/garlic|#garlic]] [[Special:Search/thyme|#thyme]] [[Special:Search/parsley|#parsley]] [[Special:Search/celery|#celery]] [[Special:Search/mayonnaise|#mayonnaise]] [[Special:Search/boil|#boil]] [[Special:Search/butter|#butter]] [[Special:Search/sieve|#sieve]] | ||
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Latest revision as of 18:13, 14 March 2022
The classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise.
| Moules marinières | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1264 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewOh, I love moulse 5/5 It's years since I've had the real thing! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 kg (4lb) mussels
- 40 g (1 ½ oz) butter
- 1 Large onion, peeled and chopped
- ½ a stick of celery, finely chopped
- 4 cloves of Garlic, peeled and crushed(crushed)
- 410 ml (about ¾ pint) white wine
- 2 sprigs of thyme
- 1 bay leaf
- 185 ml (0.325 pint) double cream
- 2 tablespoons chopped parsley
- sea salt and freshly ground black pepper
Method
- Scrub the mussels and remove any beards
- Throw any that are open before cooking and don't close when tapped
- In a large pan, melt the butter and sauté the onion, garlic and celery for about 5 minutes
- Add the wine, thyme and bay leaf and bring to the boil
- Add the mussels, replace the lid and simmer for 3 minutes
- Using tongs or a tiny sieve and take out the mussels and place on a warm plate (I have a Chinese sieve with a
- long handle that's great for this)
- Throw any unopened mussels at this stage
- Using a large sieve, strain the liquor into another clean pan, leaving behind any grit etc
- Bring the strained liquor to the boil and boil hard for 2 minutes
- Remove from the heat, wait half a minute and stir in the cream and season well
- Pour the creamy liquor over the mussels and sprinkle with parsley
Serving suggestions
Serve hot in individual bowls, accompanied with crusty French bread or frites and mayonnaise
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