France Meal ideas
Moules Mariniere Recipe
Moules Mariniere is the classic French mussel recipe which most people use for a simple supper or main meal dish. Due to its "artistic" presentation it is probably the most common recipe used in restaurants today.
Moules mariniere Recipe
- 1 & 3/4 litres (2 pints) mussels, well washed and scrubbed
- 25g (1 oz) margarine
- 1 small onion, peeled and finely chopped
- 1 small clove garlic, crushed
- lOOml (4floz) drywhite wine
- 1 x 5ml spoon (1 tsp) cornflour
- lx 15ml spoon (1 tbsp) parsley chopped
Pull or scrape away the beards and discard any mussels with broken shells and any which remain open. Melt margarine and saute onion and garlic until soft.
Add the wine and the mussels, then cover with a lid and place over a high heat. Shake the pan occasionally and cook 3-5 minutes until all the mussels have opened.
Remove from the heat and lift out the mussels, discarding any which have not opened. Keep hot. Blend cornflour with a little water add to liquid in pan and stir until thickened. Add parsley and pour over mussels. Serve immediately
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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