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Category

Mussels

Moules Mariniere

09 April 2017
admin
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cream, mussels, onion, parsley
Take the mystery out of cooking mussels with our simple recipe – a great starter or light meal any time of year!
mussels -mariniere

Serves 4

Ingredients

  • 1.8 – 2.3kg Mussels
  • 1 medium onion, chopped
  • 1 pint / 150m dry white wine
  • Peppermill
  • 150 ml cream
  • 25g Chopped Parsley

To Cook

Clean mussels and remove the beards by giving a sideways chuck – a downwards one will tear the mussel. Remove any barnacles also as they will fall off and ruin the sauce. NB: Discard any open mussels.

Cook the onion in a little oil until, soft. Add the wine and the mussels, cover and shake occasionally until the mussels are open. Now add some pepper from the mill, then the cream. Bring to the boil, shaking again, and transfer to a tureen.

Sprinkle with parsley and serve immediately. NB: It is very important to discard any unopened mussels – do not overcook in an attempt to open them.

Tip

Do not use any salt as the mussels will be naturally salty.

Mussel and Mushroom Soup

07 August 2013
admin
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garlic, mushrooms, mussel, onion

Ingredients

  • 600g mussel flesh
  • 50g butter
  • 50g flour
  • 1 onion – finely chopped
  • 8 mushrooms – sliced
  • 1 clove garlic
  • 600ml fish stock or mussel liquor
  • 300ml milk
  • 2 tablespoons white wine
  • Salt and pepper
  • 150ml cream

Method

Melt butter and sauté onion, garlic and mushrooms. Add flour and stir well.
Add the stock and milk, bring to the boil and simmer for 15 minutes.
Add white wine, mussels and cream and allow to heat through.
Garnish with chopped parsley and accompany with crusty bread.

Serves

4

Moules Mariniere

07 August 2013
admin
Comments are off
fresh cream, mussels, parsley, shallot

Ingredients

  • 900g/2lbs of mussels
  • 1/4 pint of white wine
  • 1 knob of butter
  • 1 finely chopped shallot
  • 1 bayleaf
  • 2 tablespoons of chopped parsley
  • 150ml of fresh cream.

Method

For four servings prepare 900g/2lbs of mussels.
Melt a knob of butter in a wide shallow pan. Add shallot, bayleaf and parsley stalks. Add mussels and pour 150ml/1/4 pint white wine over.
Cover with a tight fitting lid and cook over a high heat for 3-5 minutes.
Remove mussels to warm serving dish.
Strain liquor, return to pan, reduce. Add 150ml/1/4 pint cream and reduce further.
Pour sauce over mussels and serve sprinkled with chopped parsley.

Serves

4

Garlic Stuffed Mussels

07 August 2013
admin
Comments are off
garlic, mussels

Mussels are quick and easy to cook, and perfect for parties and entertaining.

Ingredients

  • 1 kilo fresh Mussels
  • 150g butter
  • 4-6 cloves garlic – crushed
  • Handful of fine white breadcrumbs
  • Chopped parsley
  • Juice of one lemon

Method

Wash mussels, remove beard. Discard any with broken shells or those which do not close when tapped.
Place the mussels in a shallow, heavy based saucepan (no liquid is necessary). Cover with a tight fitting lid and cook over a high heat for 3-5 minutes. Shake occasionally.
Remove the top shell from each mussel and arrange the bottom shell and flesh in a dish.
Melt the butter; add crushed garlic, parsley and lemon juice and mix into the breadcrumbs. Add a little of the breadcrumb mixture to each mussel.
Grill or bake until golden brown.

You can also use clams or cockles in this recipe.

Serves

4

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