Cooking with Mussels
Posted by Philip, on 17th October 2009, at 12:43 pm · No Comments
Filed under: Free Recipies
Mussels are here again !! One of those shellfish you either love or hate !
Often i think people are a bit unsure how to prepare them, they really are very easy to get ready for the pot.
These days they are available or year round, but i try and by mine from our local fishmonger, although the supermarkets do have a good supply .
Basically, they need to be cleaned, the beard removed, this is a fibrous cord which is easily removed by tugging on it.At this stage if you rinse all the mussels in cold water, the shells should remain closed, any that remain open, then discard them.
There are so many recipes for them, i usually melt some butter in a large
saucepan and then add a chopped onion and lightly fry until softened
I then add some chopped garlic and white wine, usually a glass or two.
At this stage you can add some tomatoes,then add the mussels.All you need to do now is to put the lid on the saucepan and steam the mussels for a few minutes, give the pot a shake.As soon as the shells start gaping open, you know they are ready. Don’t overcook them or you’ll end up with rubbery flesh. Discard any that fail to open fully.
Next remove the lid and stir the mussels and sauce.I add a drop of pernod at this stage for a bit of extra kick!!!
You can add some single cream if you like, just to add to the sauce, really that’s it , ready to serve with some crusty bread, you have a great feast
tasty,cheap and easy to prepare, enjoy……
