|
Moules Mariniere (Mussels Mariniere)by Dawn T in Rouxbe Videos Tender mussels are steamed in a classic sauce of shallots, garlic, white wine and butter. Make sure to serve fresh bread with this dish to soak up all of the scrumptious sauce.
|
Step 1: Preparing Your Mise en Place
|
|
To start your mise en place, first mince the shallots and garlic. Roughly chop the parsley and set it aside along with the butter and white wine.
Related Drill-downs |
Step 2: Preparing the Mussels
|
|
To prepare the mussels, scrub them clean and remove any beards. Place into a bowl and cover with a damp cloth. Store the mussels in the refrigerator while you make the sauce.
Related Drill-downs |
Step 3: Making the Sauce
|
To make the sauce, heat a large, wide pan (with a lid) over medium heat. Add the butter and, once melted, add the shallots. Sweat for about 3 minutes or until translucent, but not browned. Next, add the garlic and cook for about 30 seconds. Add the white wine, turn up the heat to medium-high and let reduce for a few minutes. Once the sauce has reduced and almost all of the liquid has evaporated, add a pinch of salt and pepper. |
Step 4: Cooking the Mussels
|
Now that the sauce has reduced, add the mussels. Cover immediately with a lid and turn the heat down to medium. Let cook for about 6 to 8 minutes or until the mussels open. Once done, add the chopped parsley. To serve, pour the mussels into a large bowl and serve with fresh bread to soak up all of the delicious sauce.
Related Drill-downs |
Notes
Mussels only need to be steamed in a tiny amount of liquid. When they open during cooking, they release their own liquid which adds a lot of liquid to the base sauce. If there is too much liquid in the sauce before adding the mussels, the liquid from the mussels will dilute the sauce. Take care when seasoning the sauce. The liquid from the mussels tends to be quite salty and will season the sauce on its own.
- About
- Membership Options
- News & Press
- Team
- Success Rating
- Rouxbe for Life
- Contact / Give Feedback
- Blog
- Partnership Opportunities:
- Our Engagement Model
- Our Partners
Comments
I made this yesterday as a special dinner for my boyfriend. I had never cooked mussels before and was scared to handle them. But the drill down video and the recipe itself were so clear that I had no trouble at all. And Keith (my boyfriend) stopped between mouthfuls of it only to tell me how terrific it turned out. Thank you Dawn!
Place a half shell of mussell at the tip of your fork, thus creating both a spoon and a knife to cut mussells. You will not have to get your right in the sauce anymore!