We haven't been very good members of French Fridays with Dorie. In fact, the last time we participated was back in October of 2012. Mon Dieu!!! In case you don't know, FFwD is a group of food bloggers and cooks who, every Friday, post their experience making and eating a recipe from the amazing Dorie Greenspan's incredible book Around My French Table. So, with every intention of improving our FFwD participation for 2014, we give you a glimpse into this week's "assignment," mouth-watering Moules Marinière.
Moules Marinière is a classic dish from Normandy that is at the very basic level, mussels in an herby white wine broth. We are big fans of mussels, and recently won a Whole Food Market recipe contest for our Curried Mussels with Lemongrass. But we are also big fans of French cuisine, so we were definitely interested in this particular recipe. First and foremost, it looked so delicious, but also, it seemed very very simple to make. Actually, it only took us about 20 minutes, so it's a perfect weeknight meal, rounded out with a side salad and some bread.We could barely believe how flavorful the broth was, especially with the small number of ingredients and the sheer ease of it all.
Now, we can't give you the recipe, because that's part of FFwD rules. The group wants to encourage people to purchase the book and participate in FFwD along with us. To that end, the recipe for Moules Marinière can be found on page 312 (with a gorgeous accompanying photo on page 313!).
Nonetheless, you can see in our photos all the ingredients ready to go. You might notice that we took a couple of liberties. (When do we not?) First, we were only using two pounds of mussels, so we halved the amount of onions, shallots and garlic, but we kept the same measurements for the herbs and broth so we had plenty of it to dip our crusty bread into. Regarding those herbs, we bought fresh thyme because we will use that for other things, but we are tired of buying and throwing away parsley, so we tried a tablespoon of this parsley paste (which will last much, much longer in the fridge), and we felt it worked just as well. Just keep in mind that the mussels should be clean, that is, de-bearded (our favorite market carries them already cleaned, thankfully), and if they are unopened after cooking, don't eat them but discard them or you will pay the price.
MMMMMmmmmm...Moules Marinière. Magnifique!
You will be on our French table again very soon.
And just to prove our recommitment, here's a picture of Dorie and Amy (at Wesleyan U's Foodstock in May, 2012)!
Welcome back!!! So glad you enjoyed this yummy dish, too :)
Looks delicious. I'll need to keep an eye out for parsley paste. I'm always throwing out mushy, moldy bundles of parsley that have sat around for too long. Cute pic of you and dorie!
This was easy enough that it could be weeknight food. (and I totally understand about the parsley...)
Perfect with a baguette and wine. Looks so delicious.
I am glad I finally made the gougeres, we loved them,
and they are not difficult at all. Happy weekend.
Curried mussels with lemongrass sounds amazing! Though these mussels, plain and simple in white wine, were also good.
Welcome back. Would love the Curried Mussels with Lemongrass recipe. We now have a Whole Foods in my neck of the woods (Aspen, Colorado) and I think I've died and gone to heaven. They are located in El Jebel and are anchoring an entire mall by there being there. They siglehandedly have revitalized the economy of the little town of Basalt. Hope we'll we hearing from you every week
Welcome back! I am also guilty of not posting, but I'm slowly catching up!
Nice to meet you I'm a late comer… your curried lemongrass recipe sounds a lot more interesting than this recipe… but it is classic.
Welcome back! glad you enjoyed this dish also -
Well, this was a great one to come back to! Welcome back!
Welcome back! This was a good one to come back on. Your prize-winning recipe sounds good too. I also loved how easy it was for a weeknight dinner.
Nice to meet you Amy! I have been cooking with the group for about two years, although with a long pause in between. I know that this recipe is a classic and a favourite of every mussel lover out there. Unfortunately I am not one of those. No mussels for me...yet...Congratulations on your winning recipe! I looked around your blog and you have some pretty tasty staff here!!! I have created a Pinterest board for our FFwD group where you can post your recipes here is the link http://www.pinterest.com/psipsi/french-fridays-with-dorie/
This was a delicious meal and a very easy one to prepare. Glad you are back:)
Hi, and welcome back to the gang! Love the sound of your lemongrass mussel creation -- congrats!
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