Thursday, November 1, 2012

Moules marinières

Sweat: 5%
Sweet: 95%

The hardest is the cleaning part. Other than that, it is an easy-peasy-lemon-squeezy-recipe that anyone pull together. Best served as a starter with French crusty bread. When I went to Mont St Michel earlier this year, I tried mussels in cider but did not like it. Perhaps because the taste of alcohol was a bit too strong that it had overpowered the freshness of mussels. But the white wine in this recipe was a lot lighter, I almost could not taste the wine when eating the mussels. The cream added a smooth texture to the sauce. My bother and I really enjoyed this dish! Hope you will like it too.


1.5kg Mussels
1 Garlic clove
1 Shallots
1tbsp Unsalted butter
1 Bouquet garni of parsely, thyme and bay leaves
2-3 tbsp whipping cream
100ml dry white wine
Fresh flatleaf parsley for garnish


1. Clean the mussels. Wash the mussels under cold running water. Remove barnacles and beards. Discard any open ones that will not close when tapped.
2. In a small sauce pan, boil the wine for around 30 seconds to remove the harsh taste of alcohol. Set aside.
3. Melt butter in a large saucepan over high heat. Add chopped shallots and minced garlic along with the bouquet garni. Add the wine in and bring to a boil.
4. Add the mussels and cover the saucepan with a lid and cook for 3-4 minutes or until the mussels open. Give the pan a good shake. Discard any that do not open.
5.  Remove the bouquet garni. Add whipping cream and stir well. 
6. Garnish with fresh flatleaf parsley and few wedges of lemon.

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