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Posts Tagged ‘Mussels’

Mouclade

We mainly eat mussels in the colder months – something to do with months with an r in the them, but also they just seem like cold weather food to us. They’re so cheap and yet such a treat. This is typical Friday night food in our house, served with crusty bread or fries. La Mouclade is a French recipe from Rick Stein’s French Odyssey and includes a creamy curry sauce – delicious!

Wine Suggestion: As this dish comes from the Charentes region of France, we sipped some chilled Pineau des Charentes as an aperitif and then a glass of Bordeaux Blanc. While we would have loved to have found some Right Bank Bordeaux Ch Monbousquet or Valandraud Blanc we had some Chateau Bouscaut Blanc from the Graves instead. A Sauvignon Blanc, Semillon blend with some barrel aging after fermentation in stainless steel. Great with seafood and able to stand up to the curry and saffron.

La Mouclade – serves 4

  • a good pinch of saffron threads
  • 1.75 kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp good-quality medium curry powder
  • 2 tbsp cognac
  • 2 tbsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Put the saffron into a small bowl with a tablespoon of warm water.

Put the mussels and wine into a large saucepan, cover and cook over a hight heat for 3-4 minutes, shaking occasionally, until the mussels have opened. Tip them into a colander over a bowl to catch the liquid. Transfer the mussels to a large serving bowl and keep warm.

Melt the butter in a frying pan, add the onion, garlic and curry powder and cook gently for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for a minute. Gradually stir in the saffron liquid and the mussel liquid (leave the very last gritty bit behind). Bring to a simmer and cook for a few minutes. Add the crème fraîche and simmer for another few minutes, until slightly reduced. Season to taste, stir in the parsley and pour the sauce over the mussels .

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Mussels cooked in cider

There’s been a bottle of Normandy Cider in our fridge door and we’ve been saving it for a dish like this. Fabulous and fresh for a Friday night with lots of crusty baguette. Serve with a generous glass of cider.

Mussels cooked in Cider – serves 4

  • 2.5kg mussels
  • 15g butter
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely grated or crushed
  • 6 rashers of rindless streaky bacon, cut into small pieces
  • 400ml dry cider
  • 100ml double cream
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives

Scrub the mussels and remove any barnacles and beards. Throw away any open shells that don’t close when you tap them on the edge of the sink.

Put a large saucepan over a medium heat. Melt the butter in the warm pan, then add the onion, garlic & bacon and cook gently for about 6 minutes or until the onion is softened.

Pour in the cider, bring to a simmer and simmer for a minute before adding the mussels and covering with a tight-fitting lids. Turn the heat up hight and cook for 3-4 minutes until the mussels have opened, giving the pan a shake occasionally. Throw away any mussels that haven’t opened.

Drain the mussels in a colander over a bowl to catch the cooking liquid, then return to the pot to keep warm. Pour the cooking juices through a sieve into a pan, add the cream and herbs and bring to the boil, seasoning with salt & pepper.

Divide the mussels between 4 bowls and pour over the hot sauce, then serve with crusty bread.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)

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Mussel & fennel risottoWe really liked this tasty risotto made with delicious stock from the mussels. Jules bought half the quantity of mussels (in error!) but it was no worse for it. The sort of thing we like to eat on a Friday night with a glass of something bubbly.

Wine Suggestion: As we have a few bottles of Sparkling Saumur lying around after our summer holiday to the Loire this year, we automatically gravitated to this and found it a good match. This time we opened the Bouvet-Ladubay Trésor blanc, a blend of mostly Chenin Blanc with some Chardonnay. Fresh and vibrant but with the quality of fruit to stand up to the food. Cost aside, we don’t know why more sparkling wines aren’t matched with food.

Mussel & fennel risotto – serves 4

  • 1.75kg mussels, cleaned thoroughly (discard any that don’t close when you hit them off the side of the sink)
  • 250ml dry white wine
  • a few parsley stalks
  • 6 black peppercorns
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • ½ fennel bulb, trimmed & diced
  • 300g risotto rice
  • 50ml dry vermouth
  • 4 tbsp finely chopped parsley
  • a squeeze of lemon juice

Put the mussels into a large saucepan over a medium heat with the white wine, parsley stalks and peppercorns. Cover and cook for 4 to 6 minutes or until opened. Shake the pan a couple of times as they cook.

Strain over a bowl to catch the cooking liquor and remove the mussels from their shells. Throw away any that haven’t opened.

Strain the liquor through a sieve lined with muslin to catch any grit, then heat until simmering gently.

Heat 5 tbsp olive oil in a heavy pan and sauté the onion, garlic and fennel over a medium heat until the onion is soft but not coloured. Stir in the risotto rice. Pour on the vermouth, then add the mussel liquor a ladleful at a time, stirring continuously. The rice should be cooked after about 20 minutes. Add some water if you run out of mussel liquor.

Stir in the mussels, parsley, lemon juice and seasoning to taste.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Thai mussels with coconut, chilli & lime

Mussels are a frequent Friday night feature in our house. This Thai inspired method tastes great and it looks very pretty too.

Wine Suggestion: this works with light, fruity and gently aromatic whites and our choice this evening was the Colterenzio Gewürztraminer from the Alto Adige in north-eastern Italy. A dry style but with lovely delicate fruit and subtle aromatics showing its cooler climate roots.

Thai mussels with coconut, chilli & lime – serves 4

  • 2kg mussels
  • 1½ tbsp groundnut oil
  • 1 onion finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cm piece of fresh ginger, peeled and finely chopped
  • 2 red chillies, deseeded and sliced finely into long strips
  • 2 x 400ml tins coconut milk
  • juice of 1 lime
  • ½ tbsp soft light brown sugar
  • 2 kaffir lime leaves, cut into strips (or grated zest of a lime)

TO SERVE:

  • 2 kaffir lime leaves, cut into strips (or grated zest of a lime)
  • 4 tbsp roughly chopped coriander
  • ½ a red chilli, deseeded and shredded

Wash the mussels in a few changes of cold water and remove any beards and barnacles. Discard any that don’t close when you tap them on the side of the sink.

Heat the oil in a large saucepan. Add the onion, garlic, ginger & chillies. Cook over a medium heat until the onion is soft. Add the coconut milk, lime juice, sugar & lime leaves. Bring almost to the boil, then add the mussels.

Cover and cook for 4 minutes or until the mussels have opened, give the pan a good shake now and then. Throw away any mussels that haven’t opened and serve in a large bowl with the lime leaves, coriander and chilli scattered over the top.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011)

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Mussels with chorizo & spiced fries 1

One of our least favourite kitchen jobs is scrubbing mussels but they’re always worth it in the end. This chorizo sauce and spicy fries make a great casual dinner.

Wine Suggestion: Chill a Spanish red for 30-40 minutes. A good choice could be the Jesus Romero Rubus, and unoaked blend of Tempranillo, Garnacha & Syrah which has a brilliant purity and drive. Alternately, and contradicting our initial thoughts, a big robust Ribera del Duero, the Condado de Haza also worked a treat chilled down with this dish.

  • 250g skinny oven fries
  • 2 tsp sweet paprika
  • olive oil
  • 125g chorizo, diced
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 sprigs of thyme
  • 200ml white wine
  • 125g tomatoes, finely chopped
  • 1 tbsp tomato puree
  • a pinch of sugar
  • 1kg mussels, cleaned

Heat the oven to whatever heat suggested on the pack of fries. Toss the fries with 1 tsp of the paprika and some seasoning, spread out on an oven tray and cook until crispy.

Put 1 tbsp olive oil in a large pan that you have tight-fitting lid for. Add the chorizo and fry until crispy, then remove with a slotted spoon and set aside. Add the onion, garlic, 1 tsp of paprika, chilli and thyme springs to the pan. Cook over a low heat until softened, then turn the heat up, return the chorizo to the pan and add the wine, chopped tomatoes, tomato puree, sugar, lots of black pepper and a little salt. Simmer for 2 minutes.

Stir the mussels into the chorizo sauce, cover with a lid and steam for 3-4 minutes, shaking now and then, until the mussels have opened. Serve in bowls with the spicy fries on the side.

(Original recipe from BBC Olive Magazine, July 2014.)

Mussels with chorizo & spiced fries 2

 

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Mussels with chorizo and cider

We had a hankering for mussels, as we often do, and thought this sounded a bit different. There’s no finishing of the sauce required once the mussels are cooked unlike other classic mussel dishes. Last minute finishing can be fiddly, especially with guests, so this worked well for us. Easily scalable, provided you have a big pot, and a good party dish.

Wine Suggestion: we used Stonewell Dry Cider from Kinsale in County Cork for this dish which has a really good depth of flavour and it would equally work well as the accompaniment. Some ciders are lighter but the robust nature of the chorizo and mussels needed a more robust flavour like the Stonewell.

Alternately if you would prefer to drink some wine we’d suggest a good South African Chenin Blanc, like Adi Badenhorst’s Secateurs. The ripe yellow apple flavours are a good compliment and the freshness, texture and zing provide a good balance. The Secateurs is a great go-to wine in our house and we highly recommend it!

Spanish mussels with cider & chorizo – serves 4

  • 2kg mussels
  • 3 tbsp olive oil
  • 200g chorizo, skinned and cut into chunks
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 500ml dry cider
  • 3 tbsp finely chopped parsley

Wash the mussels really well and scrape off any barnacles and beardy bits. Tap any opened mussels on the sink and throw them away if they don’t close.

Heat 3 tbsp olive oil in a large pan and sauté the chorizo with the onions until slightly coloured and softened. Add the garlic and cook for another 2 minutes.

Add the mussels, cider and some black pepper, then cover. Bring to the boil, reduce the heat and steam until the mussels have opened, about 4 minutes. Stir in the parsley and serve.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Mussels with Parma ham

Ham gives a nice salty twist to mussels so be careful when adding any additional seasoning. We have lots of herbs growing in the garden at this time of year and are always looking for excuses to use them.

Wine Suggestion: This was an harder match than expected given the combination of salty sea flavours and the richness of the ham. Given the layers of savoury flavours we complemented this with a dry Amontillado sherry, the Hidalgo “Napoleon” which has the Umami richness to match. It also has a great nuttiness that added something extra and also a very complementary hint of fresh sea air in it’s flavour.

Mussels with Bayonne ham – 3-4

  • 1.5kg mussels
  • 100ml dry white wine
  • 50g butter
  • 1 shallot
  • 75g Bayonne or prosciutto ham
  • 1 clove of garlic, grated
  • 1 handful of mixed herbs – we used parsley, tarragon & chives
  • crusty bread to serve

Scrub the mussels clean and discard any that don’t close when tapped on a hard surface.

Add 2 tbsp of the wine to a large saucepan and bring to the boil. Add the mussels, cover and cook over a high heat for 3-4 minutes or until opened. Give the pan a shake every now and then and discard any mussels that remain closed. Take off the heat and strain in a colander over a large bowl to catch the liquid. Reserve the liquid and keep the mussels warm.

In the same pan, melt the butter and cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquid and the rest of the wine wine. Bring to a boil and cook until reduced by half. Add the mussels and herbs and mix well, then season with black pepper.

(Original recipe by Rick Stein)

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