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Moules
Marinere
This
is a classic way of cooking mussels, which my
grandmother introduced me to in a restaurant. Its quick
easy and quite posh sounding!
You
need - for 2 as a main course:
750g mussels
1/4-1/2 pint of white wine.
2 finely chopped shallots
1 large crushed clove of garlic
1/8 pt double cream
25g butter
handful of chopped parsley
If
you have never cooked mussels before you may not know
about, de-bearding and scrubbing. Before you cook
mussels they must be scrubbed thoroughly, (try your best
to remove all the barnacles), and be-bearded, this means
removing the wirey hair like thing which trails out from
within the shell, just give it a hard pull and it comes
out. I call this process 'shower and shave', luckily the
other 's' isn't needed!
Also you must not cook mussels that are already open
when you get them, discard these, and also any that
don't open once cooked.
Tip
the wine into a hot pan and add the garlic shallots and
mussels, cover and simmer on a medium heat for 5 mins.
Take out the mussels and set aside.
Turn the heat on the pan right up, reduce the liquid by
half then whisk in the cream and butter. Throw in the
chopped parsley pour the sauce over the mussels, (you
can return them to the pan for a few seconds to re-heat
completely if you like) and serve . Simple crusty
bread is a perfect accompaniment for this dish and you
can use it to mop up the delicious sauce afterwards.
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