Moules Frites (mise en place)
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Author: foodfreak Status: published license cc-by-nc-sa tags: onion, carrot, seafood, wine, white, celery, mussels, miesmuscheln, mexilhão, brunoise, marinière, moules,
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Share on TwitterFound some very fresh mussels at the fish market today and could not resist. Never prepared this meal before, but my recipe turned out quite well:
For 2 persons:
2 kilos of mussels (clean with brush before cook). To check if they are alive ( = fresh), shake them a bit and see if they close the shells.
1 chopped onion
100 grams of celery in small dices
100 grams of carrots in small dices
3 garlic cloves, chopped
some fresh cilantro, chopped
2 tablespoons of butter
salt
pepper
2 glasses of white wine
1 glass of water
1/4 glass of cream
Prepare small dices of carrots and celery (brunoise) and chop one onion and the cloves of garlic and some fresh cilantro.
Sauté the brunoise with the onions for three minutes, then add the garlic and sauté for another minute.
Add two cups of white wine, salt, pepper, a cup of water and bring to boiling point. When boiling, add the mussels and cover with a lid. Let simmer for 20 minutes and just before serving add the cream and some chopped fresh cilantro. By now, all of the should be open again. Some of the might be closed. Discard the ones that are closed (they may not have been as fresh as the others). Be careful with the salt, as these beasts come already soaked with ocean-water.
