Moules Mariniere
Over a year ago
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Ingredients
- 1oz Butter
- 6 Shallots/small onions - chopped
- 1 Clove garlic - chopped
- ¼ pint Dry white wine
- 1 bay leaf
- 4lb Mussels - scrubbed with beards removed
- 3tbs Fresh chopped parsely
- ¼ pint Single cream
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
This is much easier to make than you'd think. Give it a try!
Method
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1
1 - Fill your sink with cold water and one by one scrub the mussels, removing any barnacles and pulling off the beard.
If any of the mussels are already open and don't close when you tap them, discard them as this means they are dead and could be off.
If you find any of the mussels are unusually heavy, you will need to inspect them as they could be full of sand.
2- Melt the butter in a large saucepan, add the shallots and garlic and fry on a gentle heat until golden. It's important they don't burn.
3 - Add the wine and bay leaf and simmer gently for a few minutes.
4 - Add the mussels and cook on a high (ish) heat, keep shaking the pan to ensure all the mussels are getting the heat. Keep on the heat until all mussels have opened.
5- Discard any mussels which haven't opened, remove the mussels from the pan using a slotted spoon- leaving the liquid. Add the cream to the liquid, heat until just near boiling. Dish the mussels into serving dishes and pour over the creamy sauce.
This is a great starter served with fresh crusty bread (for juice mopping!)
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Very nice dish. First time I've tried cooking mussels and I wonder whether they should be removed as and when they open to avoid being over cooked instead of waiting until most of them have opened.