Moules Mariniere recipe
information
Moules (mussels) Mariniere is a popular mussel dish with vegetables like onion, garlic and parsley.
ingredients
1.8 kg (4 lb) fresh mussels
3 tbsp (1 1/2 oz) 40 g butter or margarine
1 medium onion, peeled and finely chopped
1 small garlic clove, peeled and crushed
1 1/4 cup (1/2 pint) 300 ml medium dry white wine
1 bay leaf
salt and pepper
2 tsp (10 ml) plain flour (All purpose)
15-30 ml (1-2 tbsp) chopped fresh parsley
3 tbsp (1 1/2 oz) 40 g butter or margarine
1 medium onion, peeled and finely chopped
1 small garlic clove, peeled and crushed
1 1/4 cup (1/2 pint) 300 ml medium dry white wine
1 bay leaf
salt and pepper
2 tsp (10 ml) plain flour (All purpose)
15-30 ml (1-2 tbsp) chopped fresh parsley
method
1. Clean the mussels thoroughly under running cold water, pulling off their beards and scraping away any barnacles with a small sharp knife.
2. Discard any mussels which are open and do not close when tapped firmly on the work surface.
3. Put the cleaned mussels into a large bowl, cover with cold water and set aside.
4. Melt 25 g (1 oz) butter in a large heavy-based saucepan, add the onion and fry gently until lightly browned.
5. Drain the mussels and add to the pan with the garlic, wine, bay leaf, salt and plenty of pepper.
6. Cover, bring to the boil, and cook for 3-5 minutes, until the mussels open, shaking the pan frequently.
7. Pour off the cooking juices into a small saucepan, discarding the bay leaf, and boil until the volume has reduced by about one third.
8. Lift the mussels out of the pan and discard any that have not opened.
9. Pull away and discard each empty shell, leaving the mussel attached to the half shell.
10. Do this over the pan to catch any juices.
12. Transfer the mussels to a warmed soup tureen or individual soup bowls, cover and keep warm.
13. Work the remaining butter and the flour together, using a blunt edged knife on a flat plate, until a smooth paste is formed.
14. Off the heat, whisk the kneaded butter into the reduced cooking juices.
15. Return to the heat and bring to the boil, stirring constantly.
16. Adjust the seasoning and add the parsley.
17. Pour over the mussels and serve immediately.
2. Discard any mussels which are open and do not close when tapped firmly on the work surface.
3. Put the cleaned mussels into a large bowl, cover with cold water and set aside.
4. Melt 25 g (1 oz) butter in a large heavy-based saucepan, add the onion and fry gently until lightly browned.
5. Drain the mussels and add to the pan with the garlic, wine, bay leaf, salt and plenty of pepper.
6. Cover, bring to the boil, and cook for 3-5 minutes, until the mussels open, shaking the pan frequently.
7. Pour off the cooking juices into a small saucepan, discarding the bay leaf, and boil until the volume has reduced by about one third.
8. Lift the mussels out of the pan and discard any that have not opened.
9. Pull away and discard each empty shell, leaving the mussel attached to the half shell.
10. Do this over the pan to catch any juices.
12. Transfer the mussels to a warmed soup tureen or individual soup bowls, cover and keep warm.
13. Work the remaining butter and the flour together, using a blunt edged knife on a flat plate, until a smooth paste is formed.
14. Off the heat, whisk the kneaded butter into the reduced cooking juices.
15. Return to the heat and bring to the boil, stirring constantly.
16. Adjust the seasoning and add the parsley.
17. Pour over the mussels and serve immediately.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
