Saturday, February 04, 2006
Steamed Mussels with wine and parsley leaf
I am a big fan of seafood. Mussels were something that I would always have at friends' house or in restaurants. However today on getting to my local fishmonger's I decided that it was about time I prepared my own. I guess I was into setting myself a challenge. Not that I thought it was a particularly difficult dish but I knew that you had be to careful about selecting the 'good' ones to prepare. I have a book by a once fishmonger who is now a chef, Mitchell Tonks, and sometimes I go to if for seafood recipes. I chose a very simple and terribly yummy recipe. If you are a lover of mussels as I am I do recommend the recipe. The juices have a lovely taste because of the wine, garlic and shallots. I even had some bread to soak up the juices left in the pan.
Allow 600g of mussels per person as a main course and 300 grams as a starter. The amount below is for a 6oog portion. Just half or double it according to your needs.
2 cloves of garlic, finely chopped
1 shallot,finely chopped
a glug of olive oil
25g butter
1 wineglass of dry white wine
a handfull of fresh parsley leaves, chopped
Put the olive oil and butter into a large pan and add the garlic and shallot.Cook gently until softned. Do not allow them to brown. Add the wine, boil for a minute and then add the mussels. Replace the lid and cook, giving the pan a shake form time to time. The mussels are ready when they have opened - discard any that don't. Spoon the mussels into a serving bowl, then stir the parsley into the juices in the pan and pour over the mussels.
Yummy.
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3 comments:
How delicious looking! I'm a big fan of mussels even though I don't eat them a lot. I like this recipe! Love the photo!
Paz
Love mussels! Must be lovely with some pasta!
Paz, that makes two of us. I once had some cooked in coconut milk.Very asian tasting.Perhaps I will give that a go next time.Do you have a recipe to recommend?
Karen, I can see them on a bed of linguini.Yum!
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