Mussels as Moule Mariniere
Nothing says Monday like Mussels.
I’m sure I can think of WAY more things that say Monday that don’t include mussels but this was one weekend dinner that just could not go unblogged.
If you’re looking for fancy, yet super easy for your next week day, week end, or dinner party, think about making Moule Mariniere. With just a few ingredients, you can have a fantastic seafood dish that is pretty darn healthy, looks beautiful, and is up there on the sophisticated scale. If that’s something you’re looking for.
Otherwise, make this if you want to get down and dirty, I’m talking about eating with your hands, with mussels.
Do you dare to try it?
Note: Mussels should be available at supermarkets or fish markets. If wild mussels are available, make sure you clean well before cooking. Add the live mussels (which have been debearded) to a large container of salt water. Let sit in the mixture for 1-2 hours.
**Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded. Also, when mussels have been cooked, they should open- if a mussel does not open after being cooked, discard.
- 2-3 pounds of mussels (rinsed of dirt- see above)
- 1/2 bottle of white wine
- 1 large onions or 6-8 shallots, diced into small pieces
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1-3 each carrots, bell pepper, green onions, parsley, fresh tomato- all diced into small pieces (see picture below- amount of veggies is entirely optional. You cannot have too much or too little.)
- 2 tsp fresh rosemary or thyme (optional)
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper
In a large pot, saute onions with 2 tbsp olive oil, until translucent, about 5 minutes. Add wine, garlic, and veggies, along with the salt and pepper. Cook for about 10 minutes until the veggies become slightly tender.
Add the rosemary or thyme, if using, for ~5 minutes and then remove it (rosemary can sometimes overpower the flavor of the mussels).
Place mussels into the pot and cook until they open (a few minutes only).
Optional for those who love to indulge: Add heavy cream for a creamy sauce. (I have yet to try it this way but I’ve heard it’s amazing…)
Delicious, empty little gems…
What’s one of the most creative dishes you have made or eaten?