Very simple mussels in white wine sauce.
Mar 2, 2014 16:14:31 GMT
Post by alex30 on Mar 2, 2014 16:14:31 GMT
This is a simple but delicious dish.
Ingredients are :
1) A kilo of mussels (rope grown are the easiest to clean and large ones make the best for eating otherwise it is too much like hard work)
2) About a dozen shallots ( an onion can be substituted but the more delicate flavor of the shallots works best) you can also add a little garlic if you wish but too much can overpower the delicate mussels flavor.
3) A little butter ( 4-6 Tablespoons) in which to fry the shallots.
4) A bottle of dry white wine.( plus more to drink as you eat !)
Note : There is no need to add salt as the mussels will be salty enough but you could add ground pepper although I don't bother , in order to preserve the delicate taste.
Preparation :
Rinse the mussels in cold water and then remove the hairy beards that you may find attached to them. As you do this check that each mussel is closed and not cracked. Discard any with broken shells or that are not closed. Before you discard the open ones tap them on the sink as this will often encourage them to shut, proving that they are alive and suitable to cook and eat. It is very important that you discard all damaged ones and those that fail to close otherwise serious food poisoning may result.
Peel and dice the shallots/onion.
Method :
Melt the butter in a deep saucepan until starting to sizzle but not burn. Toss in the shallots and fry until just starting to turn golden. You don't want to over do this as heavy frying will affect the flavor.
Throw in the mussels with approx 1/2 to 3/4 of the wine. Don't worry if it appears a little dry as it is surprising how much liquid comes out of the mussels.
Cover the pot and simmer very gently so that the mussels steam, checking every few minutes to see when all the mussels are open. When they are serve with some nice French bread and a bottle or two of your preferred dry white.
You should not eat any mussels that haven't opened as this could indicate one that was dead before cooking.
Cooking time would normally be about ten minutes and I haven't found it to be critical but I think the mussels are most tender when they are done for the minimum , so keep your eye on them.
It's a good idea to have a large empty dish on the table to throw the empty shells into. This is a very hands on affair as you have to pull each mussel from it's home for eating but that's part of the fun.
Bon appetite !
Ingredients are :
1) A kilo of mussels (rope grown are the easiest to clean and large ones make the best for eating otherwise it is too much like hard work)
2) About a dozen shallots ( an onion can be substituted but the more delicate flavor of the shallots works best) you can also add a little garlic if you wish but too much can overpower the delicate mussels flavor.
3) A little butter ( 4-6 Tablespoons) in which to fry the shallots.
4) A bottle of dry white wine.( plus more to drink as you eat !)
Note : There is no need to add salt as the mussels will be salty enough but you could add ground pepper although I don't bother , in order to preserve the delicate taste.
Preparation :
Rinse the mussels in cold water and then remove the hairy beards that you may find attached to them. As you do this check that each mussel is closed and not cracked. Discard any with broken shells or that are not closed. Before you discard the open ones tap them on the sink as this will often encourage them to shut, proving that they are alive and suitable to cook and eat. It is very important that you discard all damaged ones and those that fail to close otherwise serious food poisoning may result.
Peel and dice the shallots/onion.
Method :
Melt the butter in a deep saucepan until starting to sizzle but not burn. Toss in the shallots and fry until just starting to turn golden. You don't want to over do this as heavy frying will affect the flavor.
Throw in the mussels with approx 1/2 to 3/4 of the wine. Don't worry if it appears a little dry as it is surprising how much liquid comes out of the mussels.
Cover the pot and simmer very gently so that the mussels steam, checking every few minutes to see when all the mussels are open. When they are serve with some nice French bread and a bottle or two of your preferred dry white.
You should not eat any mussels that haven't opened as this could indicate one that was dead before cooking.
Cooking time would normally be about ten minutes and I haven't found it to be critical but I think the mussels are most tender when they are done for the minimum , so keep your eye on them.
It's a good idea to have a large empty dish on the table to throw the empty shells into. This is a very hands on affair as you have to pull each mussel from it's home for eating but that's part of the fun.
Bon appetite !