Ffwd: moules marinière

moules marinière

One summer I rambled.  It was a luxury and on the busiest and harshest of winter days I look back and remind myself of that day in Antibes, afternoon in St Tropez and or evening in Cannes.  Always warm and always under the blue sky with a gentle breeze to air condition my skin.  My favorite place to ramble was on the docks.  Not the fancy all white gargantuan yacht people's docks but the docks of the real people, the ones full of a rainbow of colors shapes and sizes.

moules marinière

These were the places I found one of my favorite comfort foods; Moules marinière - Fisherman's mussels.  It is as simple as that.  Just off the boat and quickly cooking in a pot full of onions and a savory stock.  Often served with pommes frites, it is still just minutes and your belly is full and palate is pleased.   Thank you Dorie for bringing this bit of Provincial sunshine out on a dreary, drizzly New England night.

Ffwd: moules marinière
Here is my most recent translation:

In your rice cooker, saute onion and herbs in butter and 1/3 of the wine by placing them in the bowl and setting it to steam.  Add the remaining wine, mussels and Midwestern Garden Radish.  Set to steam again, tossing every couple minutes so that the favor seeps into all the shells.

The mussels are done when the shells are open.  Disgard any of the little buggers resistant to your coaxing.  Serve with fresh bread or french fries.

Ffwd: moules marinière

 

Adapted from Dorie Greenspans Around My French Table.

 

 

If you like this, try;            

 

Photo Credit: Julie Cecchini


Shrimp & Scallop Skewers (some call them kabobs)

Shrimp & Scallop Kabobs
Skewers are sooo easy.  You don't need a lot of time or fancy ingredients.  This recipe is is for a meal as elegant as it is fuss free.

  • 1 lb shrimp - peeled and deveined      
  • 1/2 lb scallops     
  • 1 cup Fish Marinade
  • cut vegetables (your choice and optional) #InSummer


Soak shell fish in the sauce to marinate at least 2 hours. If using wooden skewers, soak 6 of them in warm water for 15 min, to prevent them from catching on fire. Thread the shrimp, scallops, and veggies on the skewers.  Reserve sauce. Prepare an outside grill with an oiled rack set 4 inches above the heat source.  Grill kabobs for about 5 to 6 min total, turning & basting with the sauce while grilling.

 

More ideas for fish:

 

Photo Credit: Julie Cecchini