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Monday, April 18, 2011

First Fresh Mussels of the Year

Tis the season for fresh mussels and PEI is sending a beautiful specimens towards Montreal, and at a very good bargain. Let us not be scared of cooking the simple dish of "Moules Marinières" and let us stop thinking that we can only obtain this dish in 5 star restaurants. In only 15 minutes you can have this beautiful dish in the comfort of your own home.

Let's forget measures for this recipe because this dish is one that can easily be thrown together with great results. Simply follow these few simple steps. You first have to make sure you wash your fresh water mussels and rinse them well once or twice. Make sure you do not buy wild, salt water mussels, because then you will have to spend a lot more time preparing them.

You then proceed with preparing your base of flavors which your mussels will then absorb when opening. Achieving a good flavor base is important because combined with the juice of the mussels, it will become your sauce. Let's start cook. To a, large enough skillet to contain your mussels, add;
- Butter and small diced shallots; cook till the shallots have become translucent.
- Add; garlic, parsley to the skillet.
- Pour a generous amount of a good quality white wine in the pan ( you will taste the wine quality) and let it come to a simmer.
- Quickly add your mussels and immediately cover with the lid to trap all the steam and flavors. Do not take off the lid for about 2-3 minutes, or until you see steam escaping from the skillet. As soon as they open up, they are ready. Do not over cook them, for they will then have a very unpleasant rubbery consistency. 

As soon as they are ready, remove the mussels from the pan with a slotted spoon and place in a bowl. What will be left in the skillet are amazing flavors and the juices released from the mussels. To this you will simply need to add some cream and let it come back to a simmer. You may then adjust the flavors with salt, pepper or which ever spices you wish to add.
What I love to do is have a large portion of linguine ready so I can add my sauce right in the pasta. Serve on a plate and add the mussels around the pasta. Et voilà, an amazingly simply and very delicious dish, for any weeknight dinner. What to do with the rest of the wine? Serve it at the table of course. It will automatically compliment your dish, since the flavors of the wine are already integrated in the sauce. Enjoy! 

Eat well, sleep well and till next time,


1 comment:

  1. utilise des échalottes française au lieu des oignions et du porto blanc au lieu du vin blanc