Moules marinières (Sailors’ mussels)

[bbqchef]

Moules marinières is a classic French/Belgian dish with lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce!

Of course the mussels could be smoking instead of steamed.



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[teesquare]

Nice picture...better with a recipe so I can enjoy them with you!

[ACW3]

Mussels are one of my wife's favorite meals.  I would love to make them at home.  Recipe, please.

Art

[N. Ontario Smoker]

I'll let bbqchef put up his recipe. I had this a long time ago. I forgot about it and how good it was. The roux being added to the broth is the secret. A little hint....don't remove the beard from the mussels if you make this. It gives it extra flavor.

[bbqchef]

Moules marinières  (Sailors’ mussels)
Moules marinières is a classic French/Belgian dish with lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce!
2 tablespoons olive oil
2 pounds mussels, scrubbed
1 cup diced Vidalia onion
1 chile pepper (jalapeño, serrano or similar), sliced in half and seeded
1 bay leaf
8 garlic cloves, minced (about 2 1/2 tablespoons)
1 tablespoon minced fresh parsley
1 tablespoon chopped tarragon
1 tablespoon chopped oregano
1 tablespoon chopped thyme
1 lemon, juiced (about three tablespoons)
1/2 cup white wine
3 tablespoons unsalted butter
Fresh herbs (parsley, thyme, oregano) for garnish
Lemon slices or wedges, for garnish
In a large pan over medium heat pour enough olive oil to cover bottom of pan; add onions, chile and garlic; sauté until translucent. Add herbs, lemon juice and wine.
Add mussels, cover and steam for five minutes or until all the mussels 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.

[drholly]

ohhhhh boy that sounds good!

NOS - really, don't remove the beard? Never heard that before.

[ACW3]

Thank you for posting the recipe.  Bookmarked.

Art

[N. Ontario Smoker]

ohhhhh boy that sounds good!

NOS - really, don't remove the beard? Never heard that before.

I used a recipe from Ricardocuisine that has more butter and wine but less herbs and a flour roux at the end to thicken the broth. They recommend leaving the beard (byssus). I'm going to try this one.

[sliding_billy]

Looks great.

[HighOnSmoke]

Looks real tasty!