Recipe of Perfect Moules Marinieres (Sailors Mussels)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moules marinieres (sailors mussels). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Moules Marinieres (Sailors Mussels) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Moules Marinieres (Sailors Mussels) is something which I’ve loved my entire life. They’re fine and they look fantastic.

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. The dish basically consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook moules marinieres (sailors mussels) using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Moules Marinieres (Sailors Mussels):

1. Take large onion
2. Prepare garlic cloves (or 3 if you like strong flavour)
3. Make ready fresh mussels (not greenlipped)
4. Take fresh crisp white wine
5. Make ready plain flour
6. Get salt and pepper
7. Take fresh crusty bread or baguette
8. Make ready chopped parsley (optional)

Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. Cook yourself a restaurant-style moules marinière in six simple steps - a splash of white wine, cider or beer gives an extra kick. Monkfish, mussel and prawn stew with sourdough (cioppino). Ask your fishmonger for rope-grown mussels, as they are easier to clean than the dredged variety.

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

Monkfish, mussel and prawn stew with sourdough (cioppino). 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. 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.

So that’s going to wrap this up for this exceptional food moules marinieres (sailors mussels) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!