How to Make Moules Mariniere
- Heat a pan at low flame. Melt butter. Keep it covered.
- Chop garlic, fresh parsley, celery leaves and shallot and mix with dry cider. Add the mixture to the pan.
- Then add mussels. Cover the pan with lid and cook for 2 minutes.
- When the mussels open, remove them from the pan and place them on a plate.
- Remove pan from the flame. Strain the stock then place the pan back on the flame. Let it come down by half.
- Add cream in a separate, small pan and let it come to a boil until it thickens.
- Add cream to the other pan. Remove the pan from flame and add a large stick of butter.
- Pour butter over mussels.
- Add parsley dressing.
- Serve warm.
- When you go out and buy the mussels, they should already be washed. Their beards should be removed.
- If you collected mussels yourself, wash off dust particles in running water.
- If you have opened any mussels, tap them and if they do not close instantly, they need to be discarded.
- While washing them, scrape off their beards.
- Also, mussels that do not open after cooking should be discarded.
- Moules Marinieres is an essential French holiday dish. It is usually taken with wine and baguette as a sideline.
- Mussels are usually overlooked and considered poor man’s seafood.
- Mussels may be cooked in either white wine or dry cider.
- While washing mussels, avoid scrubbing the shells since the color sheds while cooking and causes mussels to look gray.
- You could tell that the mussels are not fresh if they start floating on the surface while cooking. Throw them away or have them replaced if you bought them.
- Close the mussels by pressing them together. If they don’t close immediately, discard them.
Use a knife to scrape off barnacles. Pull out the beards. Then wash them properly.