How To make Mussels Mariniere
4 lb Mussels; prefer New Zealand-
-"Green Lipped" mussels. * 1 lg Onion
2 Celery stalks
1 Garlic clove
1/2 Bottle of white wine
Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don't forget to "beard" the mussels before steaming. Serves 4.
How To make Mussels Mariniere's Videos
Mussels with Celery and Chilli | Gordon Ramsay
Good cooking is all about playing with flavour, whether traditional or putting a twist on a true classic.
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Mussels with Garlic Basil Marinara
Mussels Marinara is a super easy Italian seafood recipe. In this quick recipe, I show you how to clean mussels and get them prepped. The marinara has garlic, white wine, and basil. Don't forget a crusty loaf of Italian bread. I hope you enjoy this mussels marinara recipe!
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Mussels Marinara Ingredients:
-2 pounds mussels {cleaned}
-6 cloves garlic (sliced)
-1/2 cup dry white wine
-1/4 teaspoon hot red pepper flakes (optional)
-basil 1/4 cup (chopped)
-(1) 28 ounce can plum tomatoes (blender pulsed)
-1/4 cup olive oil
-1/2 teaspoon kosher salt
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La Mouclade the next level mariniere mussels. ( Bistrot food)
La Mouclade is a famous seafood dish from western France where mussel are cooked mariniere style then served covered in a super flavorsome saffron veloute.
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????????INGREDIENTS????????
2 kg fresh mussels
150 ml of dry white wine
50 ml cream (plus 1 tablespoon to mix with the egg yolk)
100 grams shallot ( divided in 2 time 50 grams)
a quarter teaspoon saffron threads (or half a teaspoon or more good quality curry powder)
1 bay leaf
2 parsley stokes
2 twigs of fresh thyme
1 egg yolk
50 grams butter ( divided in 2 time 25 grams)
10 grams flour (or 20 grams if you want a really thick sauce)
1 tablespoon finely chopped parsley to decorate
black pepper to season.
cooking note: you can replace the saffron by curry powder.
If you had more flour don't reduce the sauce as much.
In my opinion:
For a better look and gain of time skip the broiling at the end.
do have a good bread and a good white wine to drink this with.
serving on small individual plate with 6 to 8 mussels per plate is easier and less messy then using a large dish or plate with all the mussels at once.
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Mussels (Moules) Moroccan Style Recipe - CookingWithAlia - Episode 283
You love mussels but you never how to cook them! After this video, your friends and family will think you are a professional chef once they taste these mussels cooked in a flavorful tomato sauce Moroccan style!!! Yum!
INGREDIENTS:
1 pound (500 grams) of fresh mussels (with shell)
15 oz (425 grams) plain tomato sauce (in a can)
1 medium sized tomato - chopped
2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5-6 garlic cloves (crushed)
2 tablespoons olive oil
1/2 cup of finely chopped parsley and cilantro (mixed)
WRITTEN RECIPE:
How To Cook Mariniére Mussels | Rick Stein Recipe
How to cook mussels. Watch as Rick Stein shows you just how easy it is to cook mussels at home in under 10 minutes. You'll love his Moules Mariniére recipe.
Order Cornish mussels from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Moules Marinière - The Classic French Mussel Dish
This step by step video recipe will show you how to make authentic Moule marinieres the way it's done in France.
The Moules Mariniere recipe is easy to make, does not cost much and is absolutely delicious. Moreover, I think this is the one French seafood recipe anyone should know (provided you like seafood of course).
Now what are Moule marinieres? well, In a nutshell it's mussel cooked with a mix of butter, shallots, garlic, celery and white wine. it is a dish that can be served with either white wine or beer and if you want to do it the belgian way then just add French fries on the side.
The proportions used in this video are enough to serve two people (starters size)
Ingredients used:
1 kG of Fresh Mussels
1 clove of garlic
A bunch of flat Parsley (1 tablespoon finely sliced)
A small branch of celery (finely diced)
10 grams of unsalted Butter
200 milliliter of Dry white wine (example: sauvignon blanc)
1 bay leaf
A few twigs of thyme
Salt and pepper (to correct the seasoning of the sauce if needed)
1 tablespoon of double cream (optional)
For the full written recipe please click the link below: