Sunday, 4 September 2011

Moules mariniere

I have never really been a fan of seafood... but keep trying every now and again.  Today we found bargain mussels, so thought we'd give them another go - and beeping delish - they need LOTS of garlic and enough white wine - but with a generous handful of fresh parsley... yum.  Finely chopped 3 onions (would have been shallots but we didn't have any - but we did have smallish onions), fry off in olive oil - added 9 cloves crushed garlic and 1/2 tsp chili flakes and salt and pepper.  When soft chucked in 2kg of cleaned (wash, chuck out any which are open/ damaged/ don't shut tight with little tap, scrub off barnacles etc and pull off beards... once washed chuck any which are even slightly open).  Add about 1/2 bottle white wine - salt, pepper and lid on tight.  Shake every minute or so for about 5-6 minutes until the mussels are open.  Drain and reserve liquor - boil liquor rapidly and add splosh of single cream and big handful of chopped parsley - pour over mussels and chuck on remaining chopped parlsey.  Much slurping and sloshing.  Victims all approved heartily - even me. (Don't eat any which haven't opened in cooking).


  1. Victim reports that the empty Shells from last nights dinner have now been cooked in the Aga and were brittle enough to be pounded into grit for the about getting the most out of Mr Waitrose bargin bags of muscles (1.99 for four bags) was a real deal. and saved on buying grit.

  2. Dianne has had a new hair cut which looks fab - very impressed with the moules recycling


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