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FrenchEntrée: A Favorite Recipe for Mussels
There is nothing simpler or more satisfying than moules mariniere on a cold winter's night.
Saute in butter/olive oil: finely chopped onion, garlic, fennel, sprigs of thyme, salt and pepper. Add the cleaned mussels, then the white wine (or juice of half a lemon), and very finely chopped parsley. Simmer for 5 minutes. Strain liquor through a fine sieve into a saucepan, add single cream and heat thoroughly. Place mussels in soup plates and add piping hot liquor. Serve with warm crusty French bread.
How To Make Moules Mariniere
How To Eat Mussels Like An Islander
And this is how one eats them.
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Sunday, 11 January 2009
Winter warmer
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3 comments:
Learned to do this on the coast of Wales. I never thought of this prior to that. I use this method all of the time now.
Moules et frites rock, too!
Oh, I adore moules mariniers - also moules frites! Learned to love mussels while living in Greenwich Village in the '70s, then later living in Mussel Heaven, the Pacific Northwest. I don't care for the large green-lipped mussels from New Zealand - love the smaller Penn Cove mussels.
I never knew to eat them that way, though - how clever!
Oh, that's great! That's exactly how I'm going to eat them, next time we make them. I have a bunch of empty shells (all washed of course) that I use on the table to hold salt at dinner parties — one shell per person.
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