Moules Mariniere
Now that seafood is in season (especially shellfish). I thought I would go on a seafood diet, "see food and eat it".
Seafood is a particular favourite of mine. Although it is extremely expensive, it is nice to have as a treat now and again and frozen can never compete with the fresh article but it is much cheaper and can be utilised in exactly the same way.
One has to be careful with shellfish, especially oysters. Because they are eaten live, the source of supply must be reliable. If in doubt, cook them under a hot grill and finish off with a few breadcrumbs and grated cheese and enjoy with a glass of black velvet.
Oysters have a reputation for being an aphrodisiac due to the high potassium content, but I had six once and only two of them worked!
I would like to share with you this week, one of my most favourite seafood recipes:
Moules Mariniere
1 kg Live mussels cleaned and de-bearded (ALWAYS DISCARD ANY SHELL WHICH ARE OPEN)
2oz Butter
I medium onion finely chopped
pint dry white wine
Melt butter in large pan with tight-fitting lid
Add chopped onion and cook until clear
Add mussels and stir well coating with the onion
Add white wine, bring to boil, cover pan with lid, and cook for approx 10 mins until all shells are open and the mussels themselve are a nice orangey colour.
Finally, enjoy with a glass of Muscadet and some crusty bread
DELICIEUX !
If you have a recipe to share or would like any advice on how to cook almost anything please e mail me paul.taylor@newmarketjournal.co.uk.
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Weather for Newmarket
Saturday 26 May 2012
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