Moules Marinière
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!
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!
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Ingredients:
800gr half shell mussels (frozen) 1 large onion, finely diced 2 cloves garlic, crushed 1/2 sweet red pepper, diced 1 large tomato, diced 1 large sprig of thyme 30ml red curry paste, medium heat 250ml dry white wine 250ml cream 500ml full cream milk 60ml flour 50ml olive oil reserved liquid from the frozen mussels, strained salt and pepper to taste butter and oil for frying the onions, tomato and paste chopped parsley to garnish |
Method:
Defrost the mussels at room temperature and reserve the liquid. Lightly fry the chopped onion over medium heat without browning. Add the garlic tomato, thyme and red pepper and fry until just soft. Add red curry paste,increase the heat to release the aromas. Deglaze the pan with the white wine and cook for a few minutes to cook off the alcohol. Add the reserved mussel liquid, cream and milk to the onion mixture and simmer lightly. Mix the flour and olive oil and add a little more wine to make a runny paste. Mix in with the onion mixture and cook through, allowing the sauce to thicken. Add the mussels and simmer gently for a few minutes until the mussels are heated through and just cooked. Sprinkle generously with chopped parsley and mix through. Transfer to a serving bowl or individuals soup bowls and garnish with a little extra parsley. Serve with a crusty baguette and well chilled white wine. |
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