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

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We hope you got insight from reading it, now let’s go back to moules marinieres (sailors mussels) recipe. You can cook moules marinieres (sailors mussels) using 8 ingredients and 9 steps. Here is how you do that.

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

Ask your fishmonger for rope-grown mussels, as they are easier to clean than the dredged variety. They aren't full of silt, either, so can be added directly to soups and stews without making them gritty. Fish Recipes Seafood Recipes Cooking Recipes Mussel Recipes Serious Eats Mussels Marinara Seafood Dishes Fish And Seafood Gastronomia. Surely moules marinières is the quintessential French holiday dish. The combination of spanking fresh seafood, wine and shallots accompanied by large hunks of crusty baguette is an intoxicating one, especially after what passes for breakfast on the ferry.

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