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Thursday, February 27, 2014

Mussels in White Wine Sauce (Moules Mariniere) | You've Got Meal!

Mussels are one of our favorite choices when we want to cook seafood in the Youvegotmeal! kitchen, and for obvious reasons. They’re delicious, light, easy to cook and look great at the table. 

Unfortunately, when dealing with fresh mussels the most difficult part is cleaning them, but you can’t skip this part, especially when you’re using them whole. Scrub the mussels with a wire wool and make sure to remove the “mustache” or “beard” of the clam, meaning the algae that sometimes hangs from inside the mollusk.

 Cooking the mussels in some white wine sauce is one of the classic ways to do it and I’m sure you can find dozens, if not hundreds, of variations of this dish on-line. The concept is a simple one, and we made best with ingredients at hand:

  • 1,5 kg of whole mussels, 
  • 1 medium onion, 
  • 3-4 garlic cloves, 
  • some nice dry white wine, 
  • coriander, 
  • parsley, 
  • salt, pepper,
  • olive oil, 
  • cooking cream

  • First of all separate the leaves and stalks of your greens. The idea is to use the leaves, that are more tender in the end of the cooking process and the stalks from the beginning. 
  • Bind the stalks of coriander and parsley with some string in order to easily remove it later – you can also add some lemon thyme springs to the coriander and parsley stalks and create a very nice bouquet garni. 
  • Next, start  cooking the finely diced onion and garlic cloves in the hot oil, on medium heat, for 3 minutes, with the stalks in. 

  • Add the wine, about 100-150 ml, bring to a boil, kick the heat up and pop the mussels in. 
  • Cover the pan and let the clams open in the wine steam for 4-5 minutes- throw away any mussels that don’t open. 
  • Remove the top, add some cooking cream for color (about 50 ml) with the parsley and coriander leaves. 

Serve the mussels with some crunchy bread and the rest of your white wine.


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