Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mussels a la Mariniere (Steamed Mussels)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Mussels a la Mariniere (Steamed Mussels) Empty Mussels a la Mariniere (Steamed Mussels)

    Post by Lobo Fri 05 Feb 2016, 10:20 pm

    Mussels a la Mariniere (Steamed Mussels) Img80l
    Mussels a la Mariniere (Steamed Mussels)
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    This simple bowlful of shellfish is a classic of Parisian bistros, where crusty bread is always served to soak up the aromatic broth.






    • 63

    Ingredients:


    • 3 1/2 to 4 lb. mussels, well scrubbed and debearded
    • 4 Tbs. (1/2 stick) unsalted butter
    • 1/4 cup minced shallots
    • 1 small bay leaf
    • 1 Tbs. chopped fresh thyme
    • 1 cup dry white wine
    • 4 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste
    • Crusty French bread for serving

    Mussels a la Mariniere (Steamed Mussels) Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes.

    If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.

    Serve the mussels directly from the pot at the table or, using a slotted spoon, transfer the mussels to 4 warmed soup plates or bowls, dividing them equally. Spoon the broth over the mussels. Accompany with French bread to sop up the juices.
    Adapted from Williams-Sonoma Kitchen Library Series, Casual Entertaining, by Joyce Goldstein (Time-Life Books, 1998).

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