Moules Mariniere

23 Feb #RecipeOfTheMonth: Moules Mariniere

#RecipeOfTheMonth: Moules Mariniere

At Fish on Florida, we aren’t just passionate about serving our guests the freshest seafood, we love sharing delicious food tips and recipes from around the world! Sharing is caring, and our recipe of the month is the classic Normandy dish, Moules Mariniere. Normandy, situated in north western France, is famous for its local dishes, contrasting landscapes and historical towns. The traditional version of this meal is made with cider, but a dry white wine works perfectly! Moules Mariniere combines fresh mussels, wine, garlic, leeks, and shallots. We’ve added crème fraîche for a richer, creamier dish. It’s really quick to prepare, so, have fun in the kitchen, serve with a loaf of crispy, toasted bread, and get ready to wow your family and friends!

Moules MariniereImage Source: www.livetoeat.co.za

What ingredients do I need to cook Moules Mariniere?

This recipe serves two, but you can easily double up:

  • 2 tablespoons butter
  • 1 small shallot, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 3 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1 loaf French bread
  • Extra virgin olive oil.

Let’s start!

Check the mussels by rinsing and scrubbing under cold, running water, discarding any that are broken or do not close when lightly squeezed.

Grab a large casserole pan

  • Melt 1 tablespoon butter over medium to low heat
  • Add the chopped leeks, shallot, garlic, and bay leaves
  • Lightly season with salt and black pepper
  • Cook while stirring until vegetables are soft and not browned (+- 10 minutes).

Then…

  • Increase heat to high and add your wine
  • Bring the liquid to a boil and reduce to half (about 2 minutes)
  • Add the mussels to the pan
  • Cover and cook for about 5 minutes, stirring once or twice.

Tip: As soon as the mussels are open, transfer them to a bowl and place pan lid over the bowl to keep them warm. Discard any mussels that don’t open.

And then…

  • Remove your pan from the heat and stir in remaining butter with the crème fraîche
  • Return mussels to the pan, adding parsley, lemon juice, and lemon zest
  • Give the pan a good stir to combine
  • Transfer to a warm serving bowl, sprinkle with chopped parsley and cover.

In the meantime…

Slice the French loaf into thick slices, drizzle with olive oil and toast in the oven until crispy.

The final touch

Serve in large soup bowls with your crispy bread on the side. Be sure to toast yourself with the rest of your dry, white wine! Bon appétit!

P.S. If you don’t feel like cooking and want to be treated to an extra special seafood experience, come and dine at Fish on Florida for the freshest seafood in town!

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