Moules
These beautiful velvety morcels in their pearlescent shells are so easy to cook, but most go for the vacuum packed tasteless ones. Here’s a few tips to make it a little more straight forward.
First and foremost choose fresh, living mussels and consume on the day of purchase, these critters don’t like hanging about. Rinse them through under a cold tap and make sure they are all closed. If any are open give them a little tap, if they don’t start to close then discard them. some mussels will have beards, you need to tear these off before cooking.
Moules marinieres
2.5 kilos mussels
100g butter
2 shallots finely diced
a good half bottle of dry white wine.
Melt your butter in a heavy bottom pan along with the shallots, do not let the butter burn, 2 minutes on a medium heat is fine. Once the shallots are translucent add the wine and bring to the boil. Season. Please only use wine that you would normally drink and enjoy, this is really important here.
Throw all the mussels in the pot and cover with the lid. Cook the mussels until they are all open, usually about 6 to 8 minutes, add another generous knob of butter and some chopped parsley and give the pan a good shake.
Jiggle them into a nice serving dish.
Et Voila
Have some nice crusty bread for mopping up the juices!