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.


Ingredients:

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
Lemon

Method:


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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