RECIPE: Moules Mariniere my style

 

 

 

Moules Mariniere my style

Winter months are destined to have the best quality of shellfish and crustaceans on the market. “Moules” (mussels) are a perfect way to enjoy flavours from the ocean. “Moules et frites” (mussels and French fries) is the national dish of Belgium served with a mayonnaise dipping sauce and a  glass of Belgian beer (Stella Artois – light blonde).

 

In my recipe I added smoky bacon to elevate and enrich the flavours and aromas of the mussels. No French fries needed here as the sauce (cooking liquid) from the mussels is enjoyed as a soup to dip in your crusty baguette bread.

 

 

 

Here is my Recipe with step-step instructions:

Serves 2-3 persons |  Preparation time: 15 minutes | Cooking time: 5-10 minutes             ………..

INGREDIENTS

QUANTITY       UNIT         PRODUCE

1                       KG            Black mussels (fresh, cleaned)

5                       ML            Olive oil cooking

30                     GR            Onions white, peeled, finely chopped

30                     GR            Carrots, peeled, cut into small cubes (brunoise)

30                     GR            Celery, peeled, cut into small cubes (brunoise)

20                     GR            Leek cut into small cubes (brunoise)

15                     GR            Garlic fresh finely chopped

30                     GR            Bacon (smoky) cut into small cubes

20                     GR            Parsley flat stalk cut in to small pieces

100                   ML            White wine dry (cooking)

120                   ML            Cream, cooking

30                     GR            Parsley flat finely chopped

80                     GR            Baby spinach leaves, cleaned

 

MISE EN PLACE | PREPARATION:

1. Wash mussels under running water, drain off and set aside
2. Sautéing bacon cubes in a heavy pan till slightly browned
3. Add finely chopped onions and garlic, sautéing till translucent
4. Add rest of the finely cubed (brunoise) vegetables (carrots, celery, leek and parsley stalk)
5. Continue sautéing till all vegetables are shiny
6. Deglaze with white wine, slightly reduce, add cream and bring back to the boiling point
7. Add mussels, stir and cover with lid
8. Simmer for approximately 2-3 minutes
9. Add Baby spinach leaves and continue simmering (covered) for another 2 minutes till the mussels are plum and juicy
10. Serve straight away
    

    Moules (mussels) Mariniere ready to be enjoyed!

REMARKS | COMMENTS | SUGGESTIONS:

1. Serve in the pot for sharing
2. Serve with slices of fresh baguette
3. Goes well with a glass of Belgian beer (Stella Artois – light blonde)

 

Bon Appetite

Martin – Chef and Guide Dog User