Happy Friday! This week’s French Fridays with Dorie recipe is a quick-to-make dish called Moules Marinière, or fisherman’s mussels.
The mussels are steamed in a simple wine sauce: first onion, shallot, and garlic are sauteed in olive oil, then simmered with white wine, thyme, parsley, and a bay leaf. The mussels cook for less than 5 minutes, then they are ready to eat. Have some bread on hand to sop up the tasty juices!
Since I am the only one in my house who will eat mussels, I made this for a lunchtime treat. While I enjoyed these very much, I found myself longing for the super-fresh mussels that can be found in my hometown of Seattle. I am sure they would have made a good dish even better!
10 responses to “Moules Marinière”
Karen, I made these for my hubby because I don’t really like shellfish! He loved them! Glad you enjoyed them. Happy weekend!
I think having them for yourself at lunch is a great idea! A solitary lunch date with yourself because you are worth a special treat. Love that.
I don’t like mussels, but if I see you’re picture, then I might want to try them.
It seems you are not alone in having mussels solo. Glad you enjoyed them.
I was able to purchase some really fresh mussels and I will admit to you, fresh is better. I’m sure yours were mighty tasty also. It’s pretty difficult to live up to the kind of fresh fish you were able to buy in Seattle. That spoiled you, I’m afraid.
I think we don’t treat ourselves enough to special lunches! Bravo to you. I can see how these would make you miss the great seafood from your hometown. We are going in September and Sous Chef is already planning all his seafood binges.
Yes, we all need to treat ourselves once in a while – great lunch idea!
I’m land-locked too and it really drives the price of seafood up. And, it’s true, no matter what magical ingredients you add, nothing is better than with super fresh mussels.
Because they are so easy, I think mussels are a perfect dish to enjoy even when you’re dining alone. So delicious!
Beautiful presentation. Loved these mussels – they were the best.