Moules marinières. In a large deep saute pan or pot, melt the butter over medium-high heat. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
Classic French moules marinières: quick and easy one-pot cooking at its finest. [Photographs: J. Kenji Lopez-Alt] A pot of classic French Moules Marinières is fast food at its best. Marinières mussels (or mussels a la marinière) are mussels in white wine sauce. You can cook Moules marinières using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Moules marinières
- You need 1 litre of Moules.
- It's 1 of gros Oignons.
- It's 20 cl of Vin blanc.
- You need of Persil.
They are traditionally served with fries to compose moules-frites. S urely moules marinières is the quintessential French holiday dish. The combination of spanking fresh seafood, wine and shallots accompanied by large hunks of crusty baguette is an intoxicating. Moules marinière with cream, garlic and parsley by Rick Stein Cook yourself a restaurant-style dish in six simple steps - a splash of white wine, cider or beer gives an extra kick.
Moules marinières instructions
- Tremper les moules 2 a 3 mins dans l'eau froide, bien les gratter.
- Mettre les moules dans un faitout avec l'oignon coupé en 4 et le vin blanc, faire chauffer avec le couvercle, des que les moules ouvrent bien remuer pour que toutes s'ouvrent pas plus de 5 mins.
- Ajoutez le persil émincer et servir aussitôt.
The good thing about mussels is you can eat them all year round! We French have many uses for them - gratin, omelette, stuffed, in soups, casseroles, in salads - but my favourite is the most traditional use of them: moules marinière. Moules marinières are a delicious, affordable & easy meal for a casual dinner party with friends or a tasty starter for two and this traditional recipe will leave your taste buds wanting more. Moules Marinières (mussels in white wine sauce) is an iconic dishes from the north of France and Belgium. Although it can seem… Moules marinière with cream, garlic and parsley.