Mussel Mariniere Recipes

Scrub the mussels well, discarding any that are open and will not close when sharply tapped. Put into a large saucepan together with water, onion, celery, a good pinch of salt and pepper and the bunch of parsley. Heat slowly until the mussels open. Remove the... - 43.4514

1. In a deep kettle or saucepan, heat three tablespoons of the butter, add the garlic and shallot and cook over low heat one minute. Add the leeks and bay leaf and cook two minutes longer. 2. Add the mussels, sprinkle with salt and pepper and pour the wine... - 38.4313

You can use black or New Zealand green-lipped mussels for this French recipe. When buying either type, select ones with tightly closed shells that are not cracked or broken. If a mussel is open, tap it; it should close promptly. To clean mussels, scrub the... - 38.3373

Prepare mussels as described above. Place in saucepan with finely chopped shallots and white wine. Cover, boil gently 5 to 6 minutes or until mussels open; drain, reserving liquid. Remove one shell from each mussel, leaving the meat attached to the other... - 36.5452

Discard any mussels that do not close when tapped. Tear beard clump of fibers along side of shell off each mussel with a quick tug. Set mussels aside. Melt butter in a 4- to 6-quart pan over medium heat. Add onions and garlic and cook, stirring occasionally,... - 32.9237

1. Scrub the mussels thoroughly with a stiff brush, rinse in several waters and place while wet in a large kettle containing the onion, parsley, celery, thyme, vinegar, wine and salt. Cover the pan tightly, put it on high heat and after 2 minutes shake the... - 30.338

1. In a large saucepan, warm the butter over medium-high heat until it is melted. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes. 2. Add the wine and pepper, and bring to a boil over high heat. Add the mussels, return to a... - 29.8235