In which I flex my mussels.
Feb. 9th, 2009 08:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, actually made by the wife: Moules marinieres
2 oz butter
2 shallots, thinly sliced
We added: 1 head garlic, roasted
1 cup white wine
salt and pepper
3 lb mussels, scrubbed and de-bearded just before cooking
4 sprigs flat parsley, finely chopped
Heat the butter in a large pot over medium heat. Add the shallots and cook for 2 minutes, until soft and just beginning to brown. Add the garlic and wine, bringing to a boil. Season with salt and pepper. Dump in the mussels and slap on the lid. Cook just until the mussels are open all the way, about 10 minutes. Shake the pot, then add the parsley and shake again. Pour the entire glorious mess into a warmed serving bowl and serve with lots of bread to soak up the liquidy goodness.
What worked: Exceedingly tasty, and fairly straightforward (which is why![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bonacorsi did it).
What didn't: It took her about 90 minutes to clean and beard the mussels. Waaaaay too long if we were hungry. Fortunately we had time. Also, the liquid could have been halved and it was a bit too salty - I'd omit any additional salt.
Will I make it again? Not any time soon - it's a bit too rich both calorie/flavorwise and walletwise, but yeah. It'd be a good homeowners' meeting dinner for four.
2 oz butter
2 shallots, thinly sliced
We added: 1 head garlic, roasted
1 cup white wine
salt and pepper
3 lb mussels, scrubbed and de-bearded just before cooking
4 sprigs flat parsley, finely chopped
Heat the butter in a large pot over medium heat. Add the shallots and cook for 2 minutes, until soft and just beginning to brown. Add the garlic and wine, bringing to a boil. Season with salt and pepper. Dump in the mussels and slap on the lid. Cook just until the mussels are open all the way, about 10 minutes. Shake the pot, then add the parsley and shake again. Pour the entire glorious mess into a warmed serving bowl and serve with lots of bread to soak up the liquidy goodness.
What worked: Exceedingly tasty, and fairly straightforward (which is why
bonacorsi did it).What didn't: It took her about 90 minutes to clean and beard the mussels. Waaaaay too long if we were hungry. Fortunately we had time. Also, the liquid could have been halved and it was a bit too salty - I'd omit any additional salt.
Will I make it again? Not any time soon - it's a bit too rich both calorie/flavorwise and walletwise, but yeah. It'd be a good homeowners' meeting dinner for four.
