Mussels how to cook?!
Mussels how to cook?
Please does anyone have a classic recipe for moules mariniere I may have spelled this wrongly. Sorry to you French.
Answers: Place several pounds of cleaned mussels in a large pot. Pour on one fifth of good white wine, add several cloves of garlic, a handful of Old Bay Seasoning, one bay leaf, half of a lemon sliced and a handful of fresh parsley. Steam lightly until mussels open and you cannon wait to soak up broth with a piece of garlic bread. When mussles are open add one stick of butter and let steam one minute. Drain into a bowl, serve mussles on plate with the bowl of broth on the side. Enjoy. Boil them and put salt on them I just cook them in some white wine and cover, sprinkle with salt before boiling, Moules Mariniere
4lbs mussels, scrubbed and scraped
bunch of fresh herbs
4 tbsp onion, freshly chopped
1 oz butter unsalted
8 fl oz dry white wine
2 fl oz double cream
1 tsp lightly crushed black peppercorns
In a large pan with a tightly fitting lid, bring to the boil the herbs, onion, butter, wine and pepper. Add the mussels, return to the boil and cook over a high heat until all the mussels have opened. Turn the mussels into a colander set over a bowl to collect all the liquor.
Put the mussels into a tureen to keep warm, then strain the liquor back into the pan through two thicknesses of muslin to remove sandy grit. Reduce the liquor by about a third to intensify the flavours, then add the cream and pour over the mussels.
Garnish generously with chopped parsley. Serve with crusty bread to mop up the juices and your desired quantity of dry white wine.
Moules Bordelaise
6 dozen mussels, medium to large
3.5oz fresh white breadcrumbs, not too fine
4 tbsp. Butter, clarified (melted and strained to remove the whey)
4 tbsp parsley, finely chopped
4 large cloves of garlic, finely chopped
The mussels can be cooked in advance if necessary. Over a high heat, take a wide heavy pan with a tight fitting lid and put in a close single layer of mussels. Put on the lid, set on the heat and leave for 30 seconds. Check to see if the mussels are open, remove any that are, replace the lid and leave for another 10 seconds. (The point is to give the mussels the minimum cooking time possible)
When all the mussels are opened, remove and cook the next and subsequent batches. As each batch is cooked, pour off and strain the liquor the mussels have released. This can be frozen and used as part of a delicious fish soup on another occasion.
Discard all the mussel shells and keep the mussels in a covered dish. Just before serving, fry the breadcrumbs to a light golden brown colour in the clarified butter. Mix the parsley and garlic, and add to the crumbs. Give them a few seconds more for the garlic to soften slightly but do not overcook, or the parsley will lose its fresh green colour and the crumbs will turn soggy.
Heat the mussels through gently in another pan with a little butter, scoop them into the pan of crumbs, being careful to leave the liquor behind, and mix everything briefly together. Divide between four, warmed, bowls and serve with French bread and a dry white wine. Ingredients
6 chopped shallots
1 clove of garlic
1/4 cup of butter
1/4 cup of dry sherry
1/2 a bay leaf
3 quarts of scrubbed, bearded, and nontoxic mussels
1/4 cup of chopped parsley
salt
pepper
Procedure
Saute the shallots with the garlic clove in 1/4 cup of butter until golden
Place wine and bay leaf in a large skillet
Add the sauteed shallots and mussels, salt and plenty of pepper
agitate pan for 6-8 minutes on moderate to high heat
allow mussels to cook evenly, removing them from the heat once the shells open
Discard any mussels that did not open
Pour mussels into heated bowls
Sprinkle with parsley
Serve a great nice recipe for mussels is to cook them in a nice lemon, wine, and parsley broth w/ salt and pepper its delicious...my personal favorite =)
http://foodandwine.com/recipes/baked-mus... try this timeless classic
Classic Steamed Mussels In White Wine
1 cup dry white wine
1/4 cup lemon juice or white-wine vinegar (omit if your wine is very acidic)
2 tablespoons finely chopped shallots
1 teaspoon cracked black pepper
4 sprigs parsley
1 bay leaf
1/2 teaspoon chopped fresh thyme (omit if fresh isn't available)
4 pounds medium mussels -- sorted and cleaned
4 tablespoons cold butter (optional)
1/4 cup chopped parsley
Heat the wine, lemon juice, shallots, pepper, parsley sprigs, bay leaf, and thyme in a pot (with a lid) that's large enough to accommodate the mussels when their shells have opened. Bring to a boil, add the mussels, and cover. Steam until the shells open (5 to 8 minutes), shaking the pan once or twice during cooking.
With a slotted spoon, remove the opened mussels from the pot and set aside in a large bowl; keep warm. Steam any closed ones another 1 or 2 minutes to see if they'll open. Discard any mussels that remain closed.
Strain the cooking liquid into a bowl through a strainer lined with several layers of cheesecloth. Give the pot a quick rinse and return the strained liquid. Boil for 3 to 4 minutes to reduce and concentrate the flavor. Swirl in the cold butter to enrich the sauce, if you like.
Divide the mussels among serving bowls and pour the sauce on top. Sprinkle with chopped parsley and serve with good crusty bread. 2 tablespoons unsalted butter
1/4 cup minced shallots
1 tablespoon thinly sliced garlic
1 bay leaf
2 sprigs fresh thyme
3 pounds medium to large black mussels, scrubbed and debearded
1/2 cup Vouvray, or Gruner Veltliner
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh tarragon leaves
Set a large Dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme, once the butter has begun to melt, stir the ingredients and place the lid over the pan. Cook for 2 minutes, then add the mussels. Replace the cover and cook the mussels for 1 minute, or until they begin to open. Remove the lid and add remaining ingredients, stir to combine, cover, and remove from the heat. Allow to sit for 2 to 3 minutes, or until all mussels are opened. To serve, divide the mussels between four large soup bowls and pour the cooking juices over the mussels. Serve with crusty, grilled bread.
Enjoy!