Mussels marinière

Mussels marinière

Moules marinière

By
From
Encyclopedia of Food and Cookery
Serves
4

The beloved moules of France are, of course, our mussels. Moules marinière is the classic and best loved way of enjoying mussels. They are steamed in wine and aromatics – parsley, bay leaf, spring onions, etc. – and served with some of the liquor. There are variations which are equally popular throughout the world.

Ingredients

Quantity Ingredient
2kg mussels, prepared
4 spring onions, finely chopped
4 parsley stalks
1 bay leaf
sprig fresh thyme
freshly ground black pepper
60g butter
500ml dry white wine
1 teaspoon plain flour
parsley, chopped

Method

  1. Place mussels in a wide pan with spring onions, herbs, pepper, half the butter and the wine. Cover pan and cook over high heat for 5 minutes, shaking pan occasionally. Remove mussels as soon as they open, discarding the top of each shell. Discard any mussels that do not open.
  2. Arrange mussels in heated soup plates. Strain cooking liquid and return to pan. Mix remaining butter with flour and add to liquid. Boil rapidly, stirring, until slightly thickened. Pour over mussels in each soup bowl and sprinkle with chopped parsley. Serve at once with crusty bread, butter and chilled dry white wine.

Variations

  • Mussels with cream (moules à la crème): Replace butter and flour used for thickening with 190 ml cream. Reduce mussel cooking liquid by about one-third by rapid boiling, then stir in the cream and cook gently to thicken a little. Pour over mussels and serve.

    Mussels with pernod (moules à la pernod): Prepare as for mussels with cream, adding 2 tablespoons Pernod with the wine.

    Mussels in egg and cream sauce (moules à la poulette): steam mussels and keep warm, covered. Strain cooking liquid and reserve 500 ml. Bring liquid to the boil in a stainless steel, enamelled or non-stick saucepan. Reduce to 375 ml, then remove from heat. In a bowl whisk together 125 ml cream and 3 egg yolks, gradually whisk in 125 ml of the liquid in a steady stream and whisk mixture into remaining liquid. Cook, whisking, over low heat until thickened slightly. Add 2 teaspoons lemon juice and 2 tablespoons chopped parsley. Divide mussels among 4 heated soup bowls and spoon sauce over mussels.
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