Steamed Mussels (Moules Marinieres)

There are different ways to cook mussels but my favorite is steaming. It’s the easiest and the fastest, and of course, I think it’s the best way to make use of its flavorful juices. The natural juices released drip down to the bottom of your pot and combine with whatever steaming liquid you use. The result is a broth with unbelievably incredible flavor.

Below is quite similar to the basic steaming recipe my mom uses but I took out the ginger and I experimented with wine and non-pinoy herbs. The wine is just an option. Steaming the seashells with a cup or 2 of water is fine. In fact, it’s great! Refreshingly pure and delicious.

Ingredients:
Live mussels (clean, scrubbed and beards pulled)
A cup of dry white wine (or just plain water)
Chopped onions
4 tbsp of chopped parsley
Pepper
Optional: Salt and extra virgin olive oil

Pour wine into a large saucepan, add chopped onion and pepper. Bring to boil over medium heat. Add mussels and half of chopped parsley and cover tightly. Cook for about 5 minutes, shaking the saucepan occasionally.

Transfer mussels into serving bowls. Strain steaming liquid carefully into another bowl, leaving any sand behind. Add the remaining parsley and whisk in 2 tbsp extra virgin olive oil. Season with more pepper and salt if you like. Pour over the mussels and serve immediately.

Lasang Pinoy, Sundays

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About The Author: Iska

I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo. My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes. Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

Discuss - 15 Comments

  1. when i was little, we often had tahong soup every weekend! sunday kasi is market day and you know how fresh seafood is best consumed on the day it was bought. we also prefer to steam shrimps, crabs and oysters. :)

    Munchkin Mommy´s last blog post..Lasang Pinoy, Sundays #34: Leche Flan

  2. maiylah says:

    those look huge!!!
    ang sarap … drooling here! :D

    maiylah´s last blog post..Lasang Pinoy, Sundays: Steamed

  3. Jay says:

    its the best way to cook mussels kasi yuo cna taste its natural flavors :D

    my steaming entry is here

    magandang araw ka-lasa-ista :)
    Salamat sa pagbisita :)

    Jay´s last blog post..Pinoy Street Food #14: Puto Bumbong

  4. mushroomsfromhome says:

    wow! love the close up and symmetry of the tahong!

  5. Thess says:

    wow, look at those long meat and juice!!
    I grill them, cook them in broth and wine but yet to try steaming them…you make me wanna!

    have a great Sunday, Iska!

  6. Em Dy says:

    Looks good though I’m not really a big fan of steamed mussels as I prefer them baked with cheese.

  7. g_mirage says:

    Love them however cooked! really looks fresh and big! Enjoy!

  8. Refreshingly pure and delicious is such an apt way of putting it – those mussels look absolutely yummy!

    Clicking Away´s last blog post..LP036 – Lila

  9. Pinky says:

    Haven’t had these in a long while and I suddenly had a major craving by just looking at your delish-looking photos! Too bad mussels aren’t so common here as they just normally have clams lang…waaahhh!!!

    Pinky´s last blog post..LaPiS: Steamed

  10. Manang says:

    I miss this kind of tahong…greenish shells. All I could find here are the black shelled ones (and the shells seem thicker). Good thing they taste good anyway.

  11. Iska says:

    Thank you all for dropping by. Yeah, mussels here are humongous and nice. 2 to 3 inches long!

  12. anya says:

    looks good, sadly, i’m allergic to it *sigh*.

    anya´s last blog post..KFC

  13. Jescel says:

    Wow, huge tahong! But they look so good.. I also do this with wine. :o)

    Jescel´s last blog post..Imperial Asparagus

  14. ces says:

    i remember tuloy i always buy the boxed NZ mussels back in NY:) ang hirap maglipat sister!!!dpa rin ako tapos:(

    ces´s last blog post..Litrato: a myriad of Tsokolates

  15. Mica says:

    That looks good! I’d love to try the soup. Thing is, I have to make sure some Filipina friends are with me so we can share it. Hubby and sons don’t like mussels. They don’t know what they’re missing!

    Mica´s last blog post..Halo-halong H♥lo: A Servant’s Heart

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