Wednesday, June 29, 2011



INGREDIENTS:    ( serves  4 )

1-1/2  kg  mussels, washed in salted ice water, cleaned
65  g each, carrots, celery, leeks ad onions, roughly chopped
10  g  shallots
80  g butter
800  ml non- alcoholic white wine
240  g  buter
Salt and pepper, to taste

  • When preparing the mussels, remove the beards and the tuft of fibres attaching each mussel to its shell. Discard broken shells.
  • In a dutch oven, add 80 g butter and non-alcoholic wine, then add mussels, carrots, celery, leeks, onions and shallots. Let the mussels cook for 4 minutes or just until the shells open.
  • Transfer mussels and vegetables to a serving platter. Heat the saucepan containing mussel liquid, add 240 g butter to it. Let it simmer till the sauce has a glaze. Pour over mussels. Serve immediately.
BRIGHT IDEA - The ideal accompaniments for this mussels dish are french fries and mayonnaise.

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