I impressed myself yesterday by preparing Moules Marinière ..
only to realize soon after that I wasn't very fond of them. I had tasted mussels once before and it was at a buffet. It did not leave an impression and I attributed that to the zillion other things that I had served myself at one go.
Anyway for those who like mussels, this recipe might actually be a keeper. It is very easy and the sauce that you make is quite nice. Provided you have a pack of de-bearded well-scrubbed mussels in hand, you can prepare this traditional French dish in no time. Simply saute some onions, shallots and thinly sliced garlic in olive oil; add dry white wine, bit of chicken bouillon cube and some herbs, and when the sauce begins to boil add the mussels, cover the pot and cook for a few minutes... Switching off the heat, keep the pot of mussels covered for another minute.. and viola you are done. Moules Marinière is ready to be served !
Anyway for those who like mussels, this recipe might actually be a keeper. It is very easy and the sauce that you make is quite nice. Provided you have a pack of de-bearded well-scrubbed mussels in hand, you can prepare this traditional French dish in no time. Simply saute some onions, shallots and thinly sliced garlic in olive oil; add dry white wine, bit of chicken bouillon cube and some herbs, and when the sauce begins to boil add the mussels, cover the pot and cook for a few minutes... Switching off the heat, keep the pot of mussels covered for another minute.. and viola you are done. Moules Marinière is ready to be served !
And as Dorie says... have it as soon as it is ready.. Speaking from my experience, I say "cold moules marinière does not taste very good..."
Visit French Fridays with Dorie to know what the other members thought about this dish.
Here is a recipe of Moules Marinière by Emeril Lagasse which is close to Dorie's. However for Dorie's original recipe order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.
