Tag-Archive for » mussels «
I found a recipe on recipezarr that sounded really good but I wanted more sauce to it so I changed it, as I was making more mussels and wanted a more hearty sauce as I wanted to make a mussel pasta as well and this way I had a great sauce for both. I will list a link to the recipe that inspired this dish so you can see how it was made. My mussels were very dirty and after much scrubbing I decided I did not want to chance getting grit in the sauce so I cooked them separately and added the sauce at the end. If you want to view original recipe please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2kg Fresh live mussels
70g Butter
2 Cloves garlic, crushed
1 Onion, finely chopped
150ml Liquid from mussels
300ml Dry white wine
2 Teaspoons fish stock granules
1 Teaspoon vegetable stock granules
200ml Cream
2 Tablespoons Parsley, finely chopped
2 Tablespoons Tarragon, finely chopped
2 Tablespoons Oregano, finely chopped
pepper to taste
1 Teaspoon cornflour
Method
Mussels
1. Wash and remove beards from mussels, discard any that are cracked or open.
2. Place mussels in a bowl of cold water.
3. Add enough water to a large saucepan to cook mussels in, bring water to a boil, add mussels, cover, cook about five minutes or until mussels open, drain all but 150ml of liquid from pan, discard any unopened mussels.
4. Wash pan and return mussels to it, leave to one side, covered.
Make Sauce
1. Melt butter in a pan, add onion and garlic, cook until onion softens.
2. Add reserved liquid from mussels, white wine and both stocks, stir until granules dissolve.
3. Add cream, herbs and mix a little water with the cornflour, add to sauce and stir until sauce thickens slightly, season with pepper.
4. Pour sauce into mussels pan, return pan to stove, cook, covered about 5 Min’s to warm through, stir occasionally.
Serve Immediately
All photos taken by me unless otherwise stated.
This has got to be one of the most quick and easy recipes for mussels with such outstanding flavour. I changed it slightly and have listed changes below, this was just due to personal preference and the fact I wanted it to be more like a soup with lots of juice. I loved it and the quickness of this recipe is a great bonus. I also loved the fact that there are few ingredients which makes for a no fuss meal. If you want to read other reviews click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1/2 can coconut milk (I used 500ml Carton)
1/4 cup peeled sliced ginger (I added 2 teaspoons grated)
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons curry powder (I added 3 Tablespoons thai red curry paste.)
1 can chicken broth
2 lbs mussels
1/4 cup fresh basil, chiffonaded (I used coriander I felt it worked better with this.)
Method
1. Combine the first seven ingredients in a skillet, bring to a boil.
2. Add mussels, cover, and cook 5 minutes until shells open.
3. discard any unopened mussels garnish with basil.
Serves 2
Soak up sauce with crusty bread
All photos taken by me unless otherwise stated.
