Combine the wine, shallots, bay leaf and thyme in a 10-quart pot and bring to a slow simmer over medium heat. Simmer for about 5 minutes. Add the mussels, cover the pot, and turn the heat to high.
Soak mussels in cornmeal/water for at least an hour to help remove any grit or sand. Discard water and cornmeal, rinse mussels. Place all ingredients except the mussels and baguette into a large Dutch ...
Moules a la Mariniere — mussels in white wine — brings memories of seaside dining in France, watching the fishing boats come in, breathing the fresh sea air, and drinking a chilled glass of white wine ...
This recipe for Moules à La Marinière comes Julia Child’s Mastering the Art of French Cooking. Mussels are called the poor man’s oyster, but the recipe feels elegant. The Tampa Bay Times e-Newspaper ...
Moules à la marinière(BRETON MUSSELS)INGREDIENTS50ml olive oil, plus extra4 large shallots, finely chopped3 garlic cloves, peeledSalt250ml (1 cup) dry white wine5ml (1 tsp) PernodSmall handful ...
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The Morning Dish: A quick conversation about where and what folks are eating around New Orleans. The diner: Sean O'Mahony, owner and boulanger of Breads On Oak The meal: "I love moules marinières with ...
Stacked up in towering displays at the front of the bookstore, it begs to be bought. Wrapped in a brown-paper-bag book jacket, it makes anything glossy look pretentious -- or worse, precious. The ...
The tiny seafood fork that augments the table settings at New York bistros for orders of the great Belgian obsession “moules frites” mussels and French fries is a most useful utensil. Its darted ...
Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company … Moules marinière is a fast, classic dish which kids will love, ...
This recipe is flexible. You can add a spoonful of cream for moules à la crème, replace the thyme with tarragon or use cider instead of wine. Clean the mussels well and pull off their beards. Rinse ...
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