Every menu I came across in my 24 hours in France last week had em on it, and now that I've noticed, they're everywhere. It's mussel season. 1 kilo later, I'm still craving drinking white wine sauce out of tiny crescent shell. Super quick but with that visage of fancy, cooking mussels is a sinch. Especially good if you make a big bucket full to share.
1 kilo of mussels
175 mls white wine
5 shallots (finely chopped)
2 cloves of garlic (finely chopped)
2 tblsp butter
100ml of single cream (this is controversial)
handful of parsley
squeeze of lemon
Scrub the mussels in cold water and pull the beards (thin stringy bit) off. Give any open ones a hard tap. If they close and stay closed keep them, if they stay open chuck them out. Heat the butter in a big pot, when it starts to foam add the chopped shallots and saute for 10mins (ish). Add the garlic. Turn the heat up. Add the wine (it should sizzle). Add the cream. Add the mussels. Cover with a lid and cook for 5 minutes. They should all have opened. Squeeze with lemon and sprinkle with parsley. Ready.
No comments:
Post a Comment