Moules Marinieres (Sailors Mussels)
Moules Marinieres (Sailors Mussels)

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, moules marinieres (sailors mussels). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Moules Marinieres (Sailors Mussels) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Moules Marinieres (Sailors Mussels) is something that I have loved my whole life.

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for. Moules marinières is also commonly known as Sailor's mussels, Mariner's mussels or even plain mussels in white wine sauce.

To get started with this recipe, we must prepare a few components. You can have moules marinieres (sailors mussels) using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Moules Marinieres (Sailors Mussels):
  1. Take 1 large onion
  2. Make ready 2 garlic cloves (or 3 if you like strong flavour)
  3. Take 1 kg fresh mussels (not greenlipped)
  4. Prepare 200 ml fresh crisp white wine
  5. Prepare 1 tsp plain flour
  6. Make ready 1 salt and pepper
  7. Get 1 fresh crusty bread or baguette
  8. Get 1 chopped parsley (optional)

Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. This easy moule mariniere is a quick mussels in white wine sauce recipe. Check out this easy recipe for moules marinière (mussels in white wine sauce). Which other dish is both a culinary classic and bona fide fast food?

Instructions to make Moules Marinieres (Sailors Mussels):
  1. Clean the mussels in a sink of water and remove the beards (your fishmonger MAY do this for you but I always do my own). THROW OUT ANY THAT DO NOT CLOSE WHEN YOU TAP THEM SHARPLY (note: I do not use greenlipped mussels as they are tough and chewy the smaller black ones are way better)
  2. Chop onion and garlic
  3. Sautee onion and garlic until soft but do not let it brown
  4. Add the mussels to the pan with onion and garlic
  5. Pour over the wine. COVER and cook the mussels for about ten minutes until they are all open
  6. Meanwhile, mix the flour and butter to a paste
  7. Strain the wine into another small pan and boil rapidly then add the butter/flour paste and mix into the liquid. Reduce heat and simmer until the sauce thickens (about 3 or 4 mins)
  8. Optional - sprinkle parsley sprigs onto mussels
  9. Season with salt and pepper to taste and serve with crusty bread/baguette

Recette Moules marinières : découvrez les ingrédients, ustensiles et étapes de préparation. Dès qu'elles sont ouvertes, retirez les moules de la cocotte en conservant le jus de la cuisson. Place the live mussels in fresh water. Scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked. NB: Discard any mussels that don't open during cooking. (see photos).

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