Mussels Meuniere
By Simbooker on the 21st March 2014
Files & Tags: recipes, index, fish & seafood
I absolutely love Mussels. And this is my new favourite recipe. If I'm making a dish packed with seafood, Mussels have almost always got to be included. They always come in handy because they pack so much flavour and cameras love their amazing black shells.
I absolutely love Mussels. And this is my new favourite recipe. If I'm making a dish packed with seafood, Mussels have almost always got to be included. They always come in handy because they pack so much flavour and cameras love their amazing black shells.
Mussels are also usually inexpensive, and yet highly valued in haute cuisine. The other great thing about this dish is that it's so simple, quick and easy, perfect for a week night, or when you simply haven't got a lot of time.
I devoured this dish in record time. and still can't believe how tasty it was. It satisfies your hunger because you eat this dish with bread. This has become one of my favourites dishes of all time.
I really didn't think a simple bowl of Mussels in white wine could become one of my favourite dishes. But it has, and certainly ranks in the top ten of my favourite seafood recipes of all time.
The finished product of this dish came out so good that I went crazy with the camera. The pictures go on and on...
And like Celine Dion, My Heart will go on and on for this dish. It was nothing short of amazing and took just ten minutes to cook. It was awesome.
THE RECIPE
THE INGREDIENTS
3 pounds of Mussels, 1 cup of Cream, 2 Cups of White Wine, 1 tbs of Chives,
2 tbs of Parsely, 1/2 tsp of Chervil, 1 tsp of Pepper, fish sauce (to taste)
2 tsp of Soy Sauce, 1 bay leaf, 1 tbs of butter, 1 whole garlic bulb peeled and chopped, 2 tsp tomato paste, 1/4 cup of Vegetable oil, salt to taste
2 tbs of Parsely, 1/2 tsp of Chervil, 1 tsp of Pepper, fish sauce (to taste)
2 tsp of Soy Sauce, 1 bay leaf, 1 tbs of butter, 1 whole garlic bulb peeled and chopped, 2 tsp tomato paste, 1/4 cup of Vegetable oil, salt to taste
THE DIRECTIONS
1. Turn the pan to medium heat and add the oil. Let the oil get hot and then add the butter. Once the butter melts turn the pan to medium low and add the peeled and diced garlic. saute the garlic for about five minutes.
2. Then add 2 cups of white wine, I used Pinot Grigio. But you can use whatever you prefer. Stir, and then add the Mussels. Add Soy Sauce and stir again. Then cover the pan with a lid. Let the Mussels steam on medium low, with the lid on for about four minutes.
3. Then add the cream, and herbs; (Dried herbs) parsley, chives, and chervil, bay leaf, fish sauce, tomato paste. Add salt and pepper to taste. I recommend at least 1 tsp of salt and 1 tsp of pepper. But add to your taste. Stir this so the cream doesn't curdle. Cook for another four minutes or until the Mussels are done.
I highly recommend allowing the ingredients to assimilate before serving. Because you cook it quickly, the ingredients don't infuse for long enough. So if you make this dish and you are disciplined, leave the pan to sit for an hour before serving. Serve this dish with any delicious bread of your choice. I used garlic bread but any good bread will do.
2. Then add 2 cups of white wine, I used Pinot Grigio. But you can use whatever you prefer. Stir, and then add the Mussels. Add Soy Sauce and stir again. Then cover the pan with a lid. Let the Mussels steam on medium low, with the lid on for about four minutes.
3. Then add the cream, and herbs; (Dried herbs) parsley, chives, and chervil, bay leaf, fish sauce, tomato paste. Add salt and pepper to taste. I recommend at least 1 tsp of salt and 1 tsp of pepper. But add to your taste. Stir this so the cream doesn't curdle. Cook for another four minutes or until the Mussels are done.
I highly recommend allowing the ingredients to assimilate before serving. Because you cook it quickly, the ingredients don't infuse for long enough. So if you make this dish and you are disciplined, leave the pan to sit for an hour before serving. Serve this dish with any delicious bread of your choice. I used garlic bread but any good bread will do.