To complete this meal, all you need is some good crusty bread (like this one or this one) and a simple salad.Ĭrusty bread, such as this easy, whole wheat-ish sourdough or this is a must.
Uncover the pot and sprinkle with parsley.Add the mussels, cover the pot, and steam for 3 minutes.Add crème fraîche and white wine bring to a boil.Sweat aromatics and herbs (shallots, garlic, celery and thyme) in butter season with salt.Mussels could not be simpler or faster to make: they steam open in 3 minutes - yes, 3 minutes! Here’s how you make them:
#My recipes recipe for mussels how to
*Thank you Pelly’s Fish Market (Carlsbad, CA) for these tips! How to Cook Mussels Once home, store the mussels in a shallow bowl, covered with a damp paper towel in the coldest part of your fridge.After purchasing mussels, keep the bag open during transit so that the mussels can breathe. 1 1/2 cups (375 ml) white wine 2 lb (900 g) mussels, trimmed and washed Activate Cooking Mode Preparation In a small bowl, combine 3 tbsp of butter with the flour.It’s so simple, but so good, and for very little effort, it feels festive and fancy. This meal - mussels + salad + bread - has become a Christmas Eve tradition. I followed this recipe to a tee (with the exception of the freshly ground white pepper … so French), and was so pleased. Why I never make mussels at home confounds me, especially after trying this Balthazar recipe for Moules Marinière. And when a restaurant offers mussels, I’m inclined to order them because, one, I rarely make them at home, and two, they’re so darn good - when they’re good, that is. What wine match is suggested for Mussels & Chips? I am going to buck my own trend here and supggest you have a crisp pale ale beer, however a Sauvignon Blanc wine would go nicely too.Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. What can I use instead of white wine? You can use fish stock instead. What other flavours of mussels do you like? I love coconut curry style mussels as well as a chunky tomato sauce with mussels. If you are looking for more pub style recipes check out my posts for Buffalo Chicken Wings and a classic Lamb Roast. Scatter over the parsley and serve with chips and garlic aioli. If any mussels do not open, discard these, do not eat them. Place a lid on and cook until shells open, around 3-4 minutes. Remove the lid and cook until the wine has reduced by about half. Once melted add the onions and cook until translucent, around 4 minutes.Īdd garlic and cook for another minute, stirring occasionally.Īdd the wine and place a lid on, bring to the boil. Take your Biroix Dutch oven and place over a medium heat. Do this by pulling firmly and they should come out. Prepare the mussels by scrubbing well and removing beards. Oven baked chips, I chose chunky chips that are great for dipping into the sauce.Parsley, I like flat leaf parsley but curly parsley works well too.Pub visits have now been replaced by children’s activities on Mondays but I often crave those mussels with a creamy white wine sauce and chips to dip into that herby sauce, so here is the recipe all typed up so you can make these at home too. Step 3 Transfer mussels to a 13'x9' pan, leaving broth. So our flat made it a regular thing to go for mussels and chips with lashings of garlic aioli and debrief on the weekends antics. Cover and cook until mussels have opened, 7 to 8 minutes discard any mussels that are still closed. When I was in my mid twenties and flatting in Ponsonby, NZ, the pub down the road (walking distance too!) had half price mussels and chips on Mondays. Greenlip mussels cooked in a creamy, white wine & parsley wine sauce, with chunky fries and garlic aioli that with transport you back to your favourite bar! My Pub Style Mussels and Chips are all cooked and on the table within half an hour.
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