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Mussels a la Mariniere
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There is a very good chance that if you purchase "farmed" mussels, which are sold in most grocery stores, that they will have already been de-bearded; but if cleaning is required: Cleaning Mussels 1. When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe. Discard any mussel that is chipped, broken, or damaged in any way. Also, discard any mussel that is open. The mussels should be tightly closed and stored in a cool area where they can breathe. 2. Just before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside their shells. 3. Most mussels have what is commonly called a "beard," also known as byssal threads. The beard is made of many fibers which emerge from the mussel's shell. 4. To remove the beard, hold the mussel in one hand, cover the other hand with a dry towel, and grasp the beard; give it a sharp yank toward the hinge end of the mussel. This method will not kill the mussel. If you were to pull the beard out towards the opening end of the mussel you can tear the mussel, killing it. Discard the byssal threads. 5. Remove the mussels from the water. Don't pour the mussels and water into a strainer because the sand has sunk to the bottom of the bowl; you'd end up pouring the sand back on top of the mussels. Put the mussels in another bowl of clean, cold water 6. Use a firm brush to brush off any additional sand, barnacles, or other oceanic attachments. Rinse the mussels under cool tap water, and set aside. Dry with a towel before cooking. Ingredients | |
50 | fresh mussels, scrubbed and debearded |
4 tablespoons | extra virgin olive oil |
10 cloves | garlic, minced |
2 cup | white wine |
4 tablespoons | butter |
3 | green onions, chopped |
1 bunch | fresh parsley, chopped |
3 roma (plum) tomatoes, chopped (or a can of fire roasted, diced tomatoes) | |
salt | |
pepper to taste |
Directions
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil in a large stockpot over medium-low heat.
Add garlic, and saute for one minute, but do not brown.
Pour in the white wine, and stir in the butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 10 minutes.
Season with salt and pepper to taste.
Then add the tomatoes, and cook until almost tender, about 5 minutes.
Add the mussels to the pot, cover for about 5 minutes.
Add the chopped green onion and parsley to the pot, stir and cover for another 5 minutes ...allow to cook until the shells are opened, about 10 minutes total.
Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells.
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