![]() Top with parmesan, lemon zest, and julienned basil. Divide mussels into two shallow bowls, pouring the sauce on top.Add mussels, give a gentle stir, cover the pot, and let steam over medium-high heat for 8-10 minutes or until the mussels are open and plump looking. Add wine, cream, butter, and some chopped parsley.Add garlic cloves and cook for 1-2 minutes. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots. Moules marinières (also written as moules a la marinière) translates as 'sailor-style mussels' and is a traditional preparation from the North of France, typically credited to Normandy. Sauté onion in olive oil in a deep pot over medium heat for five minutes or until soft. Moules Marinires is a traditional French dish. ![]() Discard any mussels that are open or have cracked shells. Serves 2 as a main course, 4 as an appetizerġ cup white wine (I used Kuhlman Cellars Estate White, a Roussanne Marsanne blend) Kuhlman Cellars’ winemaker Benedict Rhyne is French and I knew I could count on her for a gorgeous white. Finely chop the garlic and shallot before placing in a pot and frying gently for a few minutes until soft. I used the 2018 Kuhlman Cellars Estate White, which is a blend of French grapes Roussanne and Marsanne, fitting since I wanted to use a French white wine. You want an aromatic white wine with fabulous fruit flavors. Speaking of wine, you’ll want to use really good wine in this dish, as that’s a big flavor component. I love slopping it up with really good bread. The addition of cream makes this sauce thicker than your basic mussel wine sauce but it’s still not heavy at all. Many consider the females to be tastier but personally I prefer male mussels. Mussels about to plunge into the white wine cream sauceįun fact: did you know that orange-hued mussels are female and white mussels are male? Don’t be concerned if your mussels are a mix of both. Plus it’s gorgeous! I just love the way mussels look all piled up. ![]() This is a simple dish that takes about 20 minutes to make. Add the finely chopped shallot cook, occasionally stirring until the shallot is translucent, about 5 minutes. This dish turned out so good, I had to write it up for you! How beautiful is my Beauty and the Beast pot from Le Creuset? It’s the perfect size for mussels! Heat the extra-virgin olive oil and unsalted butter in a deep large metal skillet or Dutch Oven over medium-high until butter melts, about 1-2 minutes. In a 4-quart (4-liter) Dutch oven, saute minced onion until. I usually make my Steamed Mussels with Fresh Tomatoes, but this week I decided to lean way French and make classic white wine mussels. Check all the mussels: Discard any broken ones and tap any open mussels against a hard surface. In fact I pretty much die for most French peasant food. Wondering how to make white wine mussels? You’ve come to the right place! I adore mussels.
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