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Sunday, 22 April 2012

Mussels in white wine with garlic & shallots / french bread

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*Part of the sizzling staffordshire menu series*

I suppose in retrospect this recipe isnt too dissimilar from the classic "moules marinieres", a french dish comprising mussels steamed in their shell with white wine, garlic and shallots. This recipe uses the sweet elements of vermouth to allow balance with the potential saltiness of the mussels.

You wlll need (serves 4):
3lbs of live mussels, de-bearded and cleaned of barnacles
4 large shallots finely diced
2 cloves finely chopped garlic
tbsp unsalted butter
100ml sweet vermouth, or even sweet cider
tsp fresh thyme finely chopped
2 tbsp fresh parsley finely chopped
1/2 tsp fresh sage finely chopped
3 tbsp whipping or double cream
1 large french baguette

The doing bit:

In a large pan saute the onions, and garlic in a little oil until soft, on a moderate heat. add the mussels, butter and herbs, then put a lid on the pan and steam until the shells begin to open. Add the wine and put the lid back on until the mussels have fully opened. Finish with cream and cook without the lid for 30 seconds more.

Discard any mussels that do not open.

Tear a chink of bread, serve mussels into large bowls and devour.

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