The taste of the sea itself. No; the taste of the French coast. Wine, garlic, fresh, unctuous, delectable seafood. That is what Moules Mariniere evokes in me upon each towering, dripping mouthful after mouthful. Best served simply with a hunk of crusty bread, fresh from your local Provincial bakery, fresh from the oven. Ahh, nothing beats you, you are simply divine.
Did I mention it is perhaps the easiest thing in the world to cook? Its steps simply consist of plonking ingredients in a pot and leaving them be! No excuses – this must be cooked!
A note – it is an invention, a deviation now seized upon in some parts of France to include cream in Moules Mariniere. A classic Moules Mariniere contains none! Don’t be suprised, although I admittedly was! If you want it in, chuck in a glug at the very end, after the moules are steamed.
Did I mention it is perhaps the easiest thing in the world to cook? Its steps simply consist of plonking ingredients in a pot and leaving them be! No excuses – this must be cooked!
A note – it is an invention, a deviation now seized upon in some parts of France to include cream in Moules Mariniere. A classic Moules Mariniere contains none! Don’t be suprised, although I admittedly was! If you want it in, chuck in a glug at the very end, after the moules are steamed.
Recipe
Ingredients (Serves 2 starter portions, one large main):
1kg fresh mussels, rinsed and debearded (the seaweedy growth tugged out of their shells!)
4 cloves garlic, minced
4 shallots, diced
200 ml white wine
60 ml water
1 bunch parsley, chopped
1 knob butter
vegetable oil
Method:
1. In a large pot with a lid heat the butter and a glug of the oil until medium hot. Saute the shallots until soft, 3 minutes. Add the garlic and saute until soft, 2 minutes.
2. Chuck in the white wine and bubble away and reduce for about 2 minute until the alcohol has burnt off. Add the water.
3. Chuck in the mussels and put the lid on. Leave the lid on firmly for about 3 minute, occasionally rattling the pan without removing the lid. Removing the lid lets out the steam which is cooking the mussels.
4. After 3 minutes check the mussels. When cooked the shells should be open and the mussels should be plump and juicy looking, not stuck to the sides of the shells (overdone) or shrivelled (overdone).
5. Strain the mussels out, KEEPING THE LIQUID. Discard any unopened or broken mussels.
6. Add the liquor back to the pan and reduce over high heat for about 3 minutes. Add the cream at this point if desired and reduce for a further 2 minutes until it is a coating consistency (coats the back of a spoon so that when a line is drawn across the coated spoon, the line holds its shape). Season with salt and pepper.
7. Add the mussels back into the liquid and stir to combine. Sprinkle the parsley over and stir. Serve. Eat with gusto and much, much mess.
Ingredients (Serves 2 starter portions, one large main):
1kg fresh mussels, rinsed and debearded (the seaweedy growth tugged out of their shells!)
4 cloves garlic, minced
4 shallots, diced
200 ml white wine
60 ml water
1 bunch parsley, chopped
1 knob butter
vegetable oil
Method:
1. In a large pot with a lid heat the butter and a glug of the oil until medium hot. Saute the shallots until soft, 3 minutes. Add the garlic and saute until soft, 2 minutes.
2. Chuck in the white wine and bubble away and reduce for about 2 minute until the alcohol has burnt off. Add the water.
3. Chuck in the mussels and put the lid on. Leave the lid on firmly for about 3 minute, occasionally rattling the pan without removing the lid. Removing the lid lets out the steam which is cooking the mussels.
4. After 3 minutes check the mussels. When cooked the shells should be open and the mussels should be plump and juicy looking, not stuck to the sides of the shells (overdone) or shrivelled (overdone).
5. Strain the mussels out, KEEPING THE LIQUID. Discard any unopened or broken mussels.
6. Add the liquor back to the pan and reduce over high heat for about 3 minutes. Add the cream at this point if desired and reduce for a further 2 minutes until it is a coating consistency (coats the back of a spoon so that when a line is drawn across the coated spoon, the line holds its shape). Season with salt and pepper.
7. Add the mussels back into the liquid and stir to combine. Sprinkle the parsley over and stir. Serve. Eat with gusto and much, much mess.
