{"id":1985,"date":"2020-03-19T15:48:57","date_gmt":"2020-03-19T08:48:57","guid":{"rendered":"https:\/\/illume-emag.com\/?p=1985"},"modified":"2020-03-19T15:49:28","modified_gmt":"2020-03-19T08:49:28","slug":"cook-moules-mariniere-recipe","status":"publish","type":"post","link":"https:\/\/lavyon.com\/en\/cook-moules-mariniere-recipe\/","title":{"rendered":"How to cook moules marini\u00e8re \u2013 recipe"},"content":{"rendered":"
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A step-by-step guide to making the peasant-dish-turned-bistro-favourite, moules marini\u00e8re \u2013 you\u2019ll discover it\u2019s even more fun to make at home<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\u00a0<\/span>Felicity Cloake\u2019s moules marini\u00e8re. Photograph: The Guardian. Food styling: Jack Sargeson.<\/figcaption><\/figure>\n<\/header>\n
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M<\/span><\/span>oules\u00a0marini\u00e8re, or mariner-style mussels, is the kind of dish we tend to eat in restaurants, rather than at home, which is a shame, because it\u2019s ridiculously simple to prepare, and much more fun eaten somewhere you can slurp away to your heart\u2019s content.<\/p>\n

It\u2019s also surprisingly good value for money \u2013 not least because you can drink the rest of the wine with it.<\/p>\n

Prep\u00a05 min<\/strong>
\nCook\u00a015 min<\/strong>
\nServes\u00a02<\/strong><\/p>\n

1kg mussels<\/strong>
\n2 long shallots<\/strong>
\n2 thyme sprigs<\/strong>
\n1 bay leaf<\/strong>
\n150ml dry white wine\u00a0<\/strong>\u2013 for example, muscadet
\n1 small bunch\u00a0<\/strong>flat-leaf parsley<\/strong>
\n50g butter<\/strong>, cubed
\nSalt and black pepper<\/strong><\/p>\n

1 Pick the right mussels<\/strong><\/h2>\n

Ideally, buy live mussels for this, rather than the vacuum-packed ones, especially those that come in a sauce. Try the fish counter of bigger supermarkets or a fishmongers (as a bonus, they may even come ready cleaned).<\/p>\n

Packed in damp paper or a tea towel in the bottom of the fridge, mussels will keep for at least three days \u2013 they need to breathe, so don\u2019t shut them in a plastic bag or tub.<\/p>\n

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\u00a0<\/span>Clean the mussels, and discard any with cracked shells or open ones that don\u2019t shut when tapped.<\/figcaption><\/figure>\n

2 Clean the mussels<\/strong><\/h2>\n

No more than two hours before cooking, give the mussels a good scrub in cold running water, and discard any broken or open ones that don\u2019t close when tapped. Remove any dirt or barnacles that are still attached to the shells, and pull out any fibrous little beards by giving them a sharp tug towards the hinge end of the mussel.<\/p>\n

3 Prep the other ingredients and start cooking<\/strong><\/h2>\n

Peel and finely chop the shallots and pick the leaves from the thyme sprigs. Put these and the bay leaf in a large pan that\u2019s large enough to hold all the mussels and that you have some way of covering (if you don\u2019t have a bespoke lid, a slightly smaller pan or baking tray will do). Put the pan over a medium heat, add the wine and bring to a simmer.<\/p>\n

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\"\"<\/picture><\/div>
\u00a0<\/span>Put the shallots and herbs in a pan with the wine, bring to a simmer and cook gently for 10 minutes.<\/figcaption><\/figure>\n

4 Add the mussels<\/strong><\/h2>\n

Turn down the heat, cook gently for 10 minutes (chop the parsley while you\u2019re waiting), then turn the heat up to medium-high. Tip in the mussels, cover the pan, cook for three minutes, then check on them \u2013 if most of the shells are open, they\u2019re done; if not, cover again and cook until they are. Discard any that refuse to open.<\/p>\n

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<\/div>
\u00a0<\/span>Put the mussels in the pan, cover and cook until they\u2019re all open (bin any that don\u2019t).<\/figcaption><\/figure>\n

5 Dress with butter<\/strong><\/h2>\n

Add the butter to the pan and pop the lid back on. Leave for 30 seconds, to give it time to melt, then add the parsley, season well and divide between two bowls (or serve straight from the pan). Hot chips or crusty bread are both excellent accompaniments for mopping up the sauce.<\/p>\n

6 Variation one<\/h2>\n

To make Normandy-style mussels, replace the wine with the same amount of dry cider, and add a generous dollop of creme fraiche at the end instead of the butter. If you like, also add some chopped, unsmoked bacon with the shallots and herbs in step 3. Beer is also a good substitute.<\/p>\n

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\u00a0<\/span>Stir in the butter to melt, and add parsley.<\/figcaption><\/figure>\n

7 Variation two<\/h2>\n

For French Basque-style mussels, gently fry a small, finely chopped onion, two sliced garlic cloves and one thinly sliced long red pepper in two tablespoons of olive oil, then add eight cherry tomatoes and 50g diced cured ham. Cook until the tomatoes burst, then pour in the wine and continue from step 4. Finish with a pinch of cayenne pepper.<\/p>\n

8 Variation three<\/strong><\/h2>\n

For moules au roquefort, while the wine is reducing in step 4, gently heat together 300ml creme fraiche and 100g crumbled roquefort until the latter has melted into the former \u2013 don\u2019t bother to season, because the cheese and mussels are already salty enough. Add this to the pan instead of the butter in step 5, and continue from there.<\/p>\n

9 Variation four<\/strong><\/h2>\n

For curried moules \u2013 another French favourite \u2013 follow the recipe to the end of step 4, then scoop the mussels from the pan and set them aside. Stir in a tablespoon of mild curry powder and 200ml creme fraiche, then season to taste. Replace the mussels and serve garnished with chopped coriander rather than parsley.<\/p>\n

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Source:theguadian<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A step-by-step guide to making the peasant-dish-turned-bistro-favourite, moules marini\u00e8re \u2013 you\u2019ll discover it\u2019s even more fun to make at home \u00a0Felicity Cloake\u2019s moules marini\u00e8re. Photograph: The Guardian. Food styling: Jack Sargeson. Moules\u00a0marini\u00e8re, or mariner-style mussels, is the kind of dish we tend to eat in restaurants, rather than at home, which is a shame, because […]<\/p>\n","protected":false},"author":2,"featured_media":1989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[1458,1456],"class_list":{"0":"post-1985","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink","8":"tag-moules-mariniere","9":"tag-moules-mariniere-recipe"},"_links":{"self":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts\/1985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/comments?post=1985"}],"version-history":[{"count":0,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/posts\/1985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/media\/1989"}],"wp:attachment":[{"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/media?parent=1985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/categories?post=1985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lavyon.com\/en\/wp-json\/wp\/v2\/tags?post=1985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}