Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.
- 2 tablespoons olive oil
- 1 cup vidalia onion, diced
- 1 chili pepper, sliced in half
- 1 bay leaf
- 8 garlic cloves, minced
- 1 tablespoon fresh parsley
- 1 tablespoon tarragon, rough chopped
- 1 tablespoon oregano, rough chopped
- 1 tablespoon thyme, rough chopped
- 1 lemon, juice of
- 1⁄2 cup white wine
- 2 1⁄2 lbs mussels, scrubbed discard any that are not alive
- 3 tablespoons butter
- fresh herb (to garnish)
- lemon slice (to garnish)
- In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
- Add herbs lemon and wine.
- Add mussels cover and steam 5 minutes till all are opened.
- Remove mussels to a large bowl.
- Keeping the juice in the pan whisk in the butter and pour over the mussels.
- Garnish with herbs and lemon.
This is wonderful! I had all these wonderful herbs in my garden! We served it as an appetizer, with crusty bread, for Father's day. It was a big hit! Thanks!
I was gifted with some fresh NZ mussels that had just been brought off of the plane...what to do?! Well, this made it so easy, and even though I worked with dried herbs (and missed one or two), this still turned out fantastic and light when thrown atop some fetuccine. Thanks Rita!
This was really great! Unfortunately I didn't have the fresh herbs on hand so I had to make do with dried ones but it still tasted phenomenal. I'll have to try it again with the proper ingredients sometime. Definitely will be making mussels this way again.