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| Mussels in a garlic, onion and white wine broth |
Moules Frites Mondays... or Tuesdays, Wednesdays, Thursdays...
This recipe is so deliciously simple you can have restaurant standard mussels anytime you like.
I discovered this recipe one day at work (recipe hunting during my lunch break to get me through the Monday blues). This was during the summer when my sister and I were living together in Geneva, Switzerland. I wanted a recipe that was inexpensive, simple enough to be able to cook in our tiny swiss kitchen and unbelievably tasty. After munching our way through all the mussels, we mopped up the rest of the sauce with a baguette and french fries. In fact, we loved this evening so much that we renamed Mondays 'Moules Frites Mondays'
Mussels can be daunting to cook if you don't know how, but this recipe gives you a step-by-step low down on how to prepare and cook your mussels.
This recipe was taken from K.Martin's recipe on food.com and it's such a winner, I haven't changed a thing (sometimes I don't have fresh herbs on hand so I leave them out). The sauce is a garlic, onion, butter and white wine broth and is a perfect summer dinner served with a fresh baguette, french fries and a leafy salad.
Serves 4
Ingredients:
- Approx 1.5- 2kg live mussels
- 475ml dry white wine
- 4 small onions
- 4 cloves garlic
- 1/2 teaspoon salt
- 6 tablespoons butter
- Fresh herbs (optional)
Method:
Preparing your mussels
1. If your mussels are live, they should be tightly closed. If there are mussels which are open or slightly open, tap the mussel on the counter and see if it shuts by itself. If it does close up, keep it (it's live). If it remains open- discard it (it's dead)
2. Place the live mussels in a large colander and rinse with water.
3. Scrub and de-beard any mussels that have mud, seaweed or stringy 'beards' hanging out of them. You can de-beard a mussel by grabbing the stringy beard part with a piece of kitchen paper and holding the mussel tight with the other hand and firmly ripping it off.
4. You are now ready to cook your mussels! If you want to prepare your mussels in advance, just place the cleaned mussels in a bowl, place a damp cloth covering them and store in the fridge. You should use them that day.
1. If your mussels are live, they should be tightly closed. If there are mussels which are open or slightly open, tap the mussel on the counter and see if it shuts by itself. If it does close up, keep it (it's live). If it remains open- discard it (it's dead)
2. Place the live mussels in a large colander and rinse with water.
3. Scrub and de-beard any mussels that have mud, seaweed or stringy 'beards' hanging out of them. You can de-beard a mussel by grabbing the stringy beard part with a piece of kitchen paper and holding the mussel tight with the other hand and firmly ripping it off.
4. You are now ready to cook your mussels! If you want to prepare your mussels in advance, just place the cleaned mussels in a bowl, place a damp cloth covering them and store in the fridge. You should use them that day.
Cooking your mussels
1. Finely chop the onions and garlic and place in a large pan on medium heat.
2. Add the wine and salt and simmer for 5 minutes.
3. Add the mussels, cover with a lid, and turn the heat up to high.
4. Cook for 5 minutes, or until the mussels have opened.
5. Add the butter (and optional herbs) and stir.
6. Turn off the heat, serve and enjoy!
7. Don't eat the mussels that didn't open.
1. Finely chop the onions and garlic and place in a large pan on medium heat.
2. Add the wine and salt and simmer for 5 minutes.
3. Add the mussels, cover with a lid, and turn the heat up to high.
4. Cook for 5 minutes, or until the mussels have opened.
5. Add the butter (and optional herbs) and stir.
6. Turn off the heat, serve and enjoy!
7. Don't eat the mussels that didn't open.
Serving suggestion: Don't forget to dish up that delicious broth and serve with some crusty bread or fries (or both) and a leafy salad.
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