Moules Mariniere and Cream
This very quintessential French dish of mussels, wine and cream is perfect served with crusty grilled banquette. Serves 2 as an entrée and 4 as an appetizer! France claims the wine and cream version, Belgium serves Moules Frites (with French Fries), Spain serves mussels in Paella, and in Portugal sausage is a frequent accompaniment. Italy has several versions, including tomatoes and sometimes pasta.
Moules Mariniere and Cream
Prepare the saffron/wine mixture; the vegetables and herbs before starting to cook this dish. It comes together very very quickly. Super easy and definitely a special night dinner. Serve with garlic/olive oil grilled baguettes or GF hot dog buns. (GF Hotdog buns will hold up to grilling better than GF baguettes.)
Ingredients
Mussels:
- 2 lb Mussels
- ½ tsp. Garlic minced
- 1 TBSP olive oil
- ½ cup 60 gr red peppers, finely diced
- ¼ cup 30 gr red onion, finely diced
- ½ cup dry white wine
- 1 tsp. saffron
- 1 tsp. fresh leaves or ¼ tsp. dried Thyme
- 2 tsp. chopped fresh leaves or ½ tsp. dried Basil
- 1 tsp. chopped fresh leaves or ¼ tsp. dried Rosemary
- 2 tsp. chopped fresh leaves or ½ tsp. dried Oregano
- 1 tsp. chopped fresh leaves or ¼ tsp. dried Tarragon
- 1 cup heavy cream
- ¼ tsp. Salt optional
- ¼ tsp. Pepper
- Fresh parsley to garnish
*Baguettes and/or GF Hotdog Buns
- 2 TBSP Olive Oil
- ½ tsp. Garlic minced
Instructions
- Keep mussels refrigerated, on ice in an open bowl until ready to use.
- Chop peppers, onion and herbs, set aside.
- Warm wine and sprinkle saffron on top. Stir and let rest.
- Cut baguettes and hotdog buns in half horizontally. Mix olive oil and garlic in a small dish.
- Scrub mussels under cold running water. With scissors, cut off beard and discard any that do not close when tapped. Set mussels aside.
- When ready to serve, heat garlic and olive oil in a medium saucepan; large enough to hold the mussels.
- Heat grill.
- Next add red pepper and red onion. Sauté for 1- 2 minutes.
- Add wine and saffron mixture along with the pepper and simmer for another 3 minutes. Do not add salt until the mussels are cooked. There may be enough salt already.
- Add the mussels, bring to a boil, reduce heat to medium, cover and simmer for 5 minutes.
- Shake pan occasionally to redistribute mussels.
- With a slotted spoon, remove mussels and keep warm in covered serving dish. Discard any mussels that do not open.
- Bring remaining liquid to a boil, uncovered for 3 minutes.
- Add cream, chopped herbs and simmer for 3 more minutes, until cream is thick enough to coat the back of a spoon.
- *Start grilling baguettes or hot dog buns at this point. Grill both sides of bread, and when toasted spread garlic oil on cut side. Grill again to crisp up and serve.
- Pour sauce over the mussels.
- Garnish with chopped parsley and serve immediately.
Notes
A favorite wine with this dish is a French Beaujolais or a French Chardonnay.
We’ve paired with:
• Bouchard La Vignee Chardonnay 2018
• Julienas Famille Vincent 2017
• Chateau Pierreaux Brouilly 2019