Step-by-Step Guide to Make Homemade Moules Marinieres (Sailors Mussels)

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, moules marinieres (sailors mussels). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Moules Marinieres (Sailors Mussels) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Moules Marinieres (Sailors Mussels) is something which I have loved my entire life. They are nice and they look wonderful.

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 get started with this recipe, we have to first prepare a few components. You can cook 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. Prepare large onion
2. Get garlic cloves (or 3 if you like strong flavour)
3. Get fresh mussels (not greenlipped)
4. Prepare fresh crisp white wine
5. Make ready plain flour
6. Take salt and pepper
7. Prepare 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.

Steps 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.

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