Mussels and Clams

 

Mussels and Clams

Fresh Mussels and Clams signify the real flavour of the ocean. Slightly salty in taste and with an  extraordinary flavour  makes Mussels and Clams favourites amongst Seafood lovers.

The Belgians serve their steamed Mussels with French Fries (“Moules et frites“) and with mayonnaise. The Italian use Clams (vongole) in their many fantastic pasts dishes. Naturally the French serve their Mussels (“Moules Mariniere”) which is as well steamed but finished with cream.

All chefs love to use mussels and clams in their dishes in order to get and extract the sublime taste and flavours. Soups, broths, sauces, etc… created based or / added on Mussels and Clams are second to none!

The beauty of simple steaming Mussels and Clams together (see my recipe below) encompasses all of the above. Succulent and tasty mussel / clam meat and the essence of the ocean captured in the broth…. just heavenly.

In Australia we have some stunning seafood including fresh mussels and clams. Just check with your fish monger. Click HERE for more information.

Please find belwo my recipe with step-by-step instruction.

RECIPE

Makes / feeds: 2-3 people | Preparation time: 15 minutes | Cooking time: 15 minutes             ………..

INGREDIENTS

QUANTITY        UNIT         PRODUCE

1                       KG            Black Mussels fresh (alive)

0.5                    KG            Clams, cherry fresh (alive)

40                     ML            Olive oil cooking

30                     GR            Butter cooking (unslated)

100                   GR            Onions white finely chopped

40                     GR            Leek fresh, cut into small cubes

4                       PC            Garlic cloves finely chopped

20                     GR            Parsley flat stem, finely chopped

20                     GR            Tomato paste

150                   ML            White wine (dry)

1                       PC            Roma tomato roughly chopped

10                     GR            Marjoram fresh, finely chopped

20                     GR            Parsley flat, finely chopped

10                     GR            Sage fresh, finely chopped

10                     GR            Oregano fresh, finely chopped

10                     GR            Thyme fresh, finely chopped

40                     GR            Basil fresh leaves

Salt / pepper                      if needed (only)

 

Aioli Sauce

2                       PC            Garlic cloves finely crushed and pounded

5                       GR            Sea salt flakes (Maldon)

As needed                         Lemon fresh, juice

10                     ML            Olive oil extra virgin

As needed                         Mayonnaise (Thommy)

As needed                         Black pepper from the pepper mill

 

MISE EN PLACE | PREPARATION:

-Wash and clean Mussels and Clams, dry off well

-Heat olive oil in a big sautéing pan, add mussels and clams and keep on swinging the pan (toss and turn)

-In another pan (sautoir) heat up the cooking butter, add onions, leek, parsley stem and garlic, sautéing till translucent

-Add sautéed mussels and clams, toss around well

-Add tomato paste, keep on sauteeing for 1 minute, deglaze with white wione, add chopped roma tomato and all finely chopped herbs, put a lid on and steam for 8-10 minutes

-In the last 2 minutes add the fresh Basil leaves, stir well.

-Serve straight away (best in the pot with the lid on

Aioli sauce

-Pound garlic cloves, salt and lemon juice in mortar / pestle to a paste

-Add Olive oil and continue pounding to a smooth paste

-Add some mayonnaise (as needed) and season with black pepper

(PS: mayonnaise can be replaced by natural yogurt)

 

REMARKS | COMMENTS | SUGGESTIONS:

-Serve with fresh French baguette and / or French fries

-Serve with Aioli sauce or plan mayonnaise

-Goes well with a glass of Riesling or Gewuerztraminer

 

Enjoy this dish and Bon Appetite!

Chef and Guide Dog user

Martin