Ingredients (for 4 people) :
2 kg mussels (3to 4 kg if main course)
30g of butter
20cl of dry white wine
Pepper, thyme, parsley, bay leaf
– Chop the onion and let it melt slowly in hot butter in a large saucepan,
– Add mussels, pour the white wine, add pepper, the bouquet garni and chopped parsley.
– Stir well and let cook 6 to 7 minutes, stirring the pan from time to time so the mussels reach the bottom of the pan and open.
– Once they are all open, remove and keep warm.
– Leave the juices rest a little and then pour slowly through a fine strainer over the mussels; Serve immediately.
-For Provencal add 2 tomatoes cut into quarters in the pan along with the mussels.
-For Norman: add 2-3 tablespoons of cream to the sauce
-For Flemish add 2 stalks celery and chopped onion together.
Mussels and three mushroom soup
A creamy and warming soup, perfect for winter meals. If you can only find one or two kinds of mushroom that will work too.
Ingredients340-450g mussel flesh (Reserve a few whole mussels & liquid) 225g (in total) mushrooms – shitake, brown & white cap – sliced
– 30g butter
– 30g flour
1 small onion – very finely chopped
75ml mussel liquid
75ml white wine
Chives – chopped
Salt and pepper
Method: Melt butter. Add onion and cook until transparent. Add mushrooms and cook gently for 3-5 minutes. Add flour and cook for 1 minute. Season and add bayleaf and chives.
Whisk in wine and mussel liquid. Bring to the boil.
Add milk and cream. Simmer gently for about half an hour.
Add mussel flesh and heat through.
Garnish with mussels in shell, a swirl of cream and chopped chives.
Serve with crusty rolls or brown scones.
Garlic Stuffed Mussels
1 Kg fresh mussels
4 garlic cloves, crushed
1 tblesp chopped fresh flat leaf parsley
Fresh squeezed lemon juice
25g fresh white breadcrumbs.
Preheat the grill. Place the mussels in a shallow, heavy-based pan (no liquid is necessary). Cover with a tight fitting lid and over a high heat for 3 – 5 minutes, shaking occasionally until they have opened. (Discard any that do not open).
Remove the top shell from each mussel and arrange the bottom shell and flesh on a bed of coarse salt in individual ovenproof dishes.
Melt the butter in a small pan; add the garlic, parsley and lemon juice. Add the breadcrumbs and mix well. Place a little of the mixture into each of the mussels.
Place the garlic stuffed mussels directly under the grill for 3 – 5 minutes until the breadcrumbs are golden brown. Serve at once with lemon wedges.