Moules marinière from Around My French Table: More Than 300 Recipes from My Home to Yours (page 312) by Dorie Greenspan

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Notes about this recipe

  • imaluckyducky on December 17, 2024

    3.5 stars and it pains me because I usually love her recipes. This was only alright, made better versions of this type of dish, the flavors are subtle and I ended up with a LOT of liquid from the mussels so it was like a broth vs a sauce. Hoping to use the broth as a base for clam chowder later this week.

  • Breadcrumbs on April 03, 2011

    Moules Mariniere – p. 312 This made for a wonderful lunch. I cooked and served w sauvignon blanc. Onion, garlic and shallots are finely diced and sauteed in some butter prior to adding win, herbs (thyme, parsley & a bay leaf in this case) and lemon zest. Simmer the lot for 3 mins before adding the mussels, covering the pot and increasing the heat so the mussels boil until done. 4 mins in my case. I tasted the sauce prior to adding the mussels and it was too acidic for our tastes so I added 3 tbsp of butter. This is a solid dish that won’t lead you astray. If you haven’t tried mussels this way, I’d encourage you to give this a try. Delicious, w the additional butter of course! Photos here: http://chowhound.chow.com/topics/775862#6436085

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