When i ate shellfish more regularly I was always looking for new ways to cook them. This recipe is from Ruth Watson’s ” The Really Helpful Cookbook” which is a great source for new mussel recipes among other ideas.
Ingredients
- 3 tbsps extra virgin olive oil
- 2 large shallots peeled and finely chopped
- 2 plump garlic cloves peeled, crushed and finely chopped
- 1 leek trimmed, washed and finely diced
- half large bulb fennel outer layer and root discarded, the rest finely diced
- 300 ml dry white wine
- 3 kg fresh mussels cleaned
- 50 ml pernod or ricard
- 1 large handful flat leaf parsley, roughly chopped
- 300 ml whipping cream
Servings:
Instructions
- Heat the oil over a low-medium heat in a very large saucepan that will take all the mussels. Add the shallots, garlic, leek and fennel then cook for 10-15 minutes , stirring often, until the vegetables have softened. If they show any signs of colouring reduce the heat.
- Once the vegetables are soft increase the heat and add the wine and mussels. Cover and cook for 4-5 minutes, shaking the pan once or twice. As soon as the mussels have opened remove the pan from the heat and leave it to one side for a few minutes, uncovered.
- Remove the mussels from the pan using a slotted spoon - or drain in a colander making sure you catch all the liquid in another saucepan. If wished, remove one of the empty shells from each mussel. Keep the mussels warm with a piece of beeswax paper draped over to prevent them from drying out.
- Add the pernod and parsley to the reserved mussel juices and bring the broth to a boil over a high heat. Pour in the cream, return to the boil and simmer for 3-4 minutes, uncovered and without stirring, until the broth has thickened a little. Season with black pepper then taste and add salt if needed.
- Return the mussels to the pan and toss gently in the broth. Divide the mussels between four warmed bowls, then pour over the broth.
- Serve immediately with chunks of french bread and soup spoons to lap up the liquor.
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