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.
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Mussels with garlic white wine broth
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***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 Fra Diavolo - Mussels Marinara Recipe - How to make mussels in tomato sauce.
Mussels Fra Diavolo - Mussels Marinara Recipe - How to make mussels in tomato sauce.
To print recipe:
Ingredients:- 2 lbs of fresh mussels (900 grams) 1/4 cup extra virgin olive oil 3 large cloves of garlic sliced 1/4 cup chopped fresh parsley plus a few sprigs to garnish 2 chili peppers or 1 tsp crushed red pepper flakes 3/4 white wine (170 ml) 28 ounces San Marzano peeled tomatoes or chopped tomatoes (800 grams).
Directions:- Step#1 - In a large sauté pan on high heat add the oil, garlic, chili pepper, and parsley. Step#2- Sauté until garlic is golden, add the white wine (Pinot Grigio) and let it evaporate. Step#3- Once the oil starts frying again add the tomatoes. If you’re using plum tomatoes crush them with your hands. Lower the heat to medium and let it cook for 10 minutes. Step#4- Rinse mussels under cold water and remove the beard that’s on the side. Step#5- Once marinara is cooked add the mussels and higher the heat. Step#6- Place lid on the pan and every 2 minutes give it a shake. Step#7- After 5 minutes remove the lid and let some water evaporate for a couple of minutes.
They are now ready to eat! Buon appetito!
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
Mussels Provencal (Steamed Mussels in a White Wine Sauce)
A traditional favorite in the South of France, Mussels Provencal are easy to prepare, and cook in no time. The secret to the tasty broth is a fine white wine. Be sure not to over cook them!