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.


Delicious, empty little gems…

Happy Monday!

What’s one of the most creative dishes you have made or eaten?