Moules Marinieres or Mussels in a Wine Sauce


 

FullSizeRender 2

Please forgive my very long absence. This has been an eventful spring and summer for me. Loss of my father-in-law, school letting out, my son graduating, then going on to college ( he went to a summer camp to get ready for what awaits him in the fall at the military academy that he will be going to.), and then vacation started…with the usual in and out of the house.

If you have not seen much recipes, this would be explained by two reasons. One because I had to place myself and my son on a diet to help him trim down the necessary pounds that he needed to lose to fit the requirement of his school.

And two because I have not been cooking as much, preferring eating carpaccio, ceviche and salads rather than cooked meals… though maybe I should have shared those?!?!

After a couple of weeks of training in Charleston, my son finally came yesterday for the week-end. And though he did not complain about the food, in fact called it “pretty good”, I wanted to cook something that he really like: Mussels.

My most favorite ones are the one cooked in curry and coconut milk- I  love Asian food so much and  all those exotic flavors that Curry Mussels count as one of my favorite.

But he wanted the traditional ones, so this is what I will share with you today. I may have already posted a recipe, but this one is slightly different.

Now, I do not know where you will be buying your mussels. I bought mine at Costco, because I do not live closed to the ocean, and Costco offer the best there. But shop the stores in your area, you may have better options.

Before cooking your mussels, you will have to do two things.

  1. rinse your mussels under running water and scrub them a but with a sponge or even a nail brush to remove the dirt, or the algue.
  2. discard any mussels that are wide opened. If they are slightly opened, touch the inside with a knife to see if they are alive. If the shell closes, then they are alive and good to eat. If they are not, then toss it in the trash.

Once you have done those two steps, you are ready to cook them. Now be careful, it only takes a few minutes to cook mussels ( 5-8 minutes at the very very most), so be sure that all your sides are ready before you start.

Generally, mussels are accompanied by French fries or pommes frites, but sautéed potatoes would be good as well. A Boston salad would be a great addition also to both.

Here we go…

IMG_7254

Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.

IMG_7258

  1. Clean up the onion and cut it in half. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  2. In a large saucepan, melt butter and saute the garlic, then add the onion.
  3. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  4. Then add the wine, salt, pepper,  1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  5. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  6. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  7. Sprinkle the parsley over the mussels.
  8. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

IMG_7256

My Theodor was happy. So much so that he ate two large bowls . preferring to eat his mussels over his fries. I would say that that this dinner was a win;-))))

Bon Appetit and Happy Cooking!!!

Mussels in Parsley, Onion and Wine Sauce, or Moules Marinières

  • Servings: 4-6
  • Time: 6-10 minutes
  • Difficulty: Super Easy
  • Print

FullSizeRender 2

Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.
  1. Clean up the onion and cut it in half.
  2. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  3. In a large saucepan, melt butter and saute the garlic, then add the onion.
  4. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  5. Then add the wine, salt, pepper, 1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  6. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  7. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  8. Sprinkle the parsley over the mussels.
  9. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

Bon Appetit and Happy Cooking!!!