Moules Marinière is a very simple dish of mussels, cream and white wine. The Provencale version is a tomato based dish.
This recipe is basically cream and wine based, with added tomato and a touch of red curry paste. It might seem and odd combination, but the end result is a sauce/soup that is totally irresistible. It also makes the ultimate base for a seafood dish with added prawn, firm white fish and crayfish or langoustine. Whether made simply with mussels, or with the addition of luxurious seafood, it will become a firm favourite in your cooking repertoire.
The success of any seafood dish is the quality of the ingredients. Absolutely fresh, firm and no fishy odour.
Mussels must be the most underrated seafood in the world. Fortunately I discovered the most beautiful frozen mussels in the local supermarket. They are rope grown half shell Saldanha mussels. Large, plump and ever so juicy - truly delicious! Serve with a freshly baked crusty baguette, lap up the sauce and go straight to seafood heaven!
Recipe: Moules Marinière
This recipe is basically cream and wine based, with added tomato and a touch of red curry paste. It might seem and odd combination, but the end result is a sauce/soup that is totally irresistible. It also makes the ultimate base for a seafood dish with added prawn, firm white fish and crayfish or langoustine. Whether made simply with mussels, or with the addition of luxurious seafood, it will become a firm favourite in your cooking repertoire.
The success of any seafood dish is the quality of the ingredients. Absolutely fresh, firm and no fishy odour.
Mussels must be the most underrated seafood in the world. Fortunately I discovered the most beautiful frozen mussels in the local supermarket. They are rope grown half shell Saldanha mussels. Large, plump and ever so juicy - truly delicious! Serve with a freshly baked crusty baguette, lap up the sauce and go straight to seafood heaven!
Recipe: Moules Marinière