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
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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How to make the perfect Steamed Mussels - Homemade Moules Marinière
Cooking Moules Marinière at home
A classic French dish with mussels steamed in a pot with buttery, creamy sauce and lots of flavors. Serve with crispy fries and your favorite drink :)
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Ingredients:
- 2kg mussels
- 1 onion
- 2 shallots
- 2 cloves of garlic
- bunch of celery stalks and leaves
- 1 carrot
- 1 cup of white wine
- 2-3 bay leaves
- handful of thymes
- 50g butter
- 1 tbsp olive oil
- salt and pepper to season
- parsley to garnish
#mussels #moules #frenchmussels
Perfect Moules Marinière | French Guy Cooking
This delicious mussels recipe is the quintessential French meal. With fresh succulent mussels and a delightful shallot and wine base, it's a real treat of perfect flavours that match on every level. And French Guy Cooking has his own cheeky little treat to add some naughtiness too.
French Guy Cooking's fantastic array of French classics are twisted and adjusted to infuse with other cuisines on his own channel, he truly is a gastronomy genius. For loads more of his great videos -
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How to Cook Mussels - Steamed Mussels with Garlic White Wine Sauce
There's something so impressive about plonking a big steaming hot pot of mussels on the table! Get stuck in with your hands, and don't forget CRUSTY BREAD for mopping up the sauce - it's the BEST PART!!!
RECIPE:
Mussels with garlic white wine broth
Thanks to Immi for sponsoring this video! Go to and use code ragusea at checkout to save $5 on your order.
***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Mussels Mariniere Sauce – Bruno Albouze
Learn how to prepare one of the most delicious seafood dish! Steamed mussels with mariniere sauce... Shallots, garlic, herbs, Pernod and clam juice...
To get the full recipe go to
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