Moules Marinieres (Sailors Mussels). A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. Moules Marinieres (Sailors Mussels)

You can have Moules Marinieres (Sailors Mussels) using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Moules Marinieres (Sailors Mussels)
  1. You need 1 of large onion.
  2. It’s 2 of garlic cloves (or 3 if you like strong flavour).
  3. It’s 1 kg of fresh mussels (not greenlipped).
  4. It’s 200 ml of fresh crisp white wine.
  5. It’s 1 tsp of plain flour.
  6. It’s 1 of salt and pepper.
  7. Prepare 1 of fresh crusty bread or baguette.
  8. Prepare 1 of chopped parsley (optional).

In French, moules means mussels and marinière means sailor-style. In this recipe, mussels steam for a few minutes in a savory mixture of wine Serve the moules marinière immediately with the bread, and a green salad. Be sure to provide a large bowl where everyone can put their empty shells! This recipe for moules marinière could not be simpler or faster.

Moules Marinieres (Sailors Mussels) instructions

  1. Clean the mussels in a sink of water and remove the beards (your fishmonger MAY do this for you but I always do my own). THROW OUT ANY THAT DO NOT CLOSE WHEN YOU TAP THEM SHARPLY (note: I do not use greenlipped mussels as they are tough and chewy the smaller black ones are way better).

  2. Chop onion and garlic.

  3. Sautee onion and garlic until soft but do not let it brown.

  4. Add the mussels to the pan with onion and garlic.

  5. Pour over the wine. COVER and cook the mussels for about ten minutes until they are all open.

  6. Meanwhile, mix the flour and butter to a paste.

  7. Strain the wine into another small pan and boil rapidly then add the butter/flour paste and mix into the liquid. Reduce heat and simmer until the sauce thickens (about 3 or 4 mins).

  8. Optional - sprinkle parsley sprigs onto mussels.

  9. Season with salt and pepper to taste and serve with crusty bread/baguette.

Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. Ask your fishmonger for rope-grown mussels, as they are easier to clean than the dredged variety. They aren't full of silt, either, so can be added directly to soups and stews without making them gritty. This easy moule mariniere is a quick mussels in white wine sauce recipe. Check out this easy recipe for moules marinière (mussels in white wine sauce).