lee
Slightly Obsessed
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Went to the Kent coast yesterday to forage some mussels, September is a good time to collect some large mussels, as well a traditional moules mariniere I like this recipe. . . .
Spicy mussels for 4
About a kilo of fresh mussels, clean them and if you preference keep them in fresh water to flush for 24 hours, however I do not do this as the sea water they contain adds to the flavour.
Fry an onion a clove of garlic and a portion of white fish, (cod or pollock) fry all of this off until it's cooked.
Then add a tablespoon of fresh or dried basil and some chilli (either fresh, dried, past or even Tabasco sauce etc) then add half a cup of tomato pesto, a tin of chopped tomatoes or chopped up fresh tomatoes and a large glass of white wine (I use Chardonnay) and then bring this up to full heat, boiling point but do not let it boil.
Then add the mussels DISCARD any that are open, use a large pan with a lid very slightly lifted as your basically steaming them not frying or boiling them. Stir them once or twice while they cook which is in around 5 minutes.
Once you can see all the mussels open and after around 5 minutes of steaming on high heat serve. DISCARD any mussels that are closed.
Serve with crusty bread
Spicy mussels for 4
About a kilo of fresh mussels, clean them and if you preference keep them in fresh water to flush for 24 hours, however I do not do this as the sea water they contain adds to the flavour.
Fry an onion a clove of garlic and a portion of white fish, (cod or pollock) fry all of this off until it's cooked.
Then add a tablespoon of fresh or dried basil and some chilli (either fresh, dried, past or even Tabasco sauce etc) then add half a cup of tomato pesto, a tin of chopped tomatoes or chopped up fresh tomatoes and a large glass of white wine (I use Chardonnay) and then bring this up to full heat, boiling point but do not let it boil.
Then add the mussels DISCARD any that are open, use a large pan with a lid very slightly lifted as your basically steaming them not frying or boiling them. Stir them once or twice while they cook which is in around 5 minutes.
Once you can see all the mussels open and after around 5 minutes of steaming on high heat serve. DISCARD any mussels that are closed.
Serve with crusty bread