19/01/2013 § Leave a comment
The doom and gloom of winter is creeping up on me. It is cold outside, dark when I get to work and dark when I leave. There is snow everywhere, which in turn changes to ice, and I don’t like ice! So I thought what better way to take my mind off things, than to make one of my favourite meals to have whenever I go abroad. French style mussels!
To be honest, this is the first time I have used natural mussels (not the farmed ones). These little beauties have a beard that you have to remove which does take a while, but the flavour of these things is incredible and fresh. Try to get these whenever you are cooking mussels. Anyway, let me give you guys the recipe.
- 1kg live mussels (preferably de l’océan)
- 25g butter
- 100ml dry white wine
- 1-2 cloves of garlic
- 1 shallot
- handful rough chopped parsley
- First things first, you need to clean the mussels. Empty the bag into a bowl, run each mussel under a cold tap and remove the beard. This is the small collection of hairs usually on one side of the mussel, remove it with a side to side motion, carefully does it! If any of the mussels are open, run them under the cold tap for a few seconds and put them on the side, if they close they are good to eat, any that do not close, through them away!
- After the long task of cleaning and de bearding the mussels, chop the shallot and garlic into fine slices and gently cook for 4 minutes in the butter.
- When they become slightly transparent, turn the heat up, add the mussels and the white wine and cover. Steam for 3-8 minutes, until they have opened. Any that have not opened, do not eat them! Whilst they steam, why not pour yourself a glass of wine? Well, it is a french dish right!
- Serve in a nice big bowl and top with the chopped parsley and dig in, remember the extra bowl for the shells.
Perfect on their own with some crusty bread. I added spring onion and a little chili to mine, what did you add? Would be great to hear from you in the comments below! au revoir