Sunday, 19 February 2012

Moules Marinières

First things first, I am not a really experienced cook. I normally do the basics things: lasagne, spaghetti bolognese, stir fry and so on but I'm more of a cupcakes kind of girl. I've been scared about cooking seafood before now, just because I've heard it can go so wrong if you don't do it well. However, I've been wanting to try out cooking mussels and it just happened that Le Bistrot Pierre (who I blogged about a week ago here) sent me a recipe for their Moules Marinières. Me and my boyfriend cooked it together but I will admit he did most of the work and I did some chopping and irritating photo taking! We added some extra things to the recipe just to make it more to our taste, so this is how we did it.

You will need:

3500g Fresh mussels
200g Butter – unsalted
500ml Cream – whipping
400g Shallots or onions
500ml Medium dry white wine
60g Parsley flat (but we used curled)
2 x Lemons (large)
2g Bay leaf
10g Thyme
1 Chilli
3 Cloves of garlic
1 Celery stick
A big crusty baguette to mop up the delicious juice

What we did:

First we cleaned the mussels. If you haven't done this before then this basically involves pulling off the beard (the small bit it uses to attach itself to rocks) and then checking they're all closed. If a mussel is open or cracked then don't eat it!

Then I chopped the lemon, parsley, garlic and chilli in preparation for later. Onion and celery was chopped on another board.

Next, we put the onions, celery, butter, white wine, half of the chilli and the bay leaves into the pan with the mussels and steamed them until they were about half opened. This takes about two minutes. Have a glass of wine while you wait.

Then we added the cream and some of the lemon wedges and let it boil until the mussels opened fully.

When done, we added the rest of the chilli, parsley and lemon wedges and gave the pot a shake until it looked like this...

We served it quickly and ate it immediately so there was no time for pictures! My favourite part was using the bread to mop up the delicious creamy sauce left at the end. I really enjoyed my first mussels experience, especially knowing that I can do that at home easily enough. The only lengthy part is preparing the mussels but after that it's a quick and easy dish to make. It's not really salty and fishy like some people would assume. If it's seasoned correctly then there are so many different flavours. I'll definitely be having this again!

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