Tender mussels are steamed in a classic sauce of shallots, garlic, white wine and butter. Make sure to serve fresh bread w...
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I made this yesterday as a special dinner for my boyfriend. I had never cooked mussels before and was scared to handle them. But the drill down video and the recipe itself were so clear that I had no trouble at all. And Keith (my boyfriend) stopped between mouthfuls of it only to tell me how terrific it turned out. Thank you Dawn!
A very classic paring with mussels are French fries (moules et frites is a classic Belgian combo). We just so happen to have a recipe for yummy fries - http://myfitcafe.rouxbe.com/recipes/271/preview
If that seems like too much then even a nice watercress and orange salad would be nice - http://myfitcafe.rouxbe.com/recipes/1416/preview
However if this is just an appetizer why not try the Beef Tenderloin with Red Wine Sauce - http://myfitcafe.rouxbe.com/recipes/1527/preview
Or for a chicken dish the Chicken Marsala would be a nice one - http://myfitcafe.rouxbe.com/recipes/1544/preview
Hope this helps...good luck!
It's fun watching the videos, but we have here in Belgium a much simpler and faster way of preparing the mussels.
Here we go:
First, prepare the vegatables: onions - roughly sliced, celery sticks - roughly chopped, parsley - roughly chopped, a few twigs of thyme - chopped, and my personal touch: some chopped de-seeded red chillies.
Wash the mussels in fresh water. You will need 800 grams to 1 kg per person.
In Belgium, we use special black cooking pots for cooking mussels, but any casserole will do.
Just start filling the casserole with a layer of mussels, a layer of the mixed vegetables and so on. Note that during the cooking process the mussels will open up and it's important not to fill up your casserole too much. Finally end with a last layer of vegetables. Season with salt and pepper.
Put the lid on and cook over intense heat for 6-8 minutes, or until all mussels are open.
Remove lid, shake up the casserole a few times to mix vegetables and mussels well, and serve right in the pot with some home made Belgian fries or plain bread if you like as a side.
Some people like to dip the mussels in a special mussels sauce - which you can find ready made - but if you mix mayonnaise, "soft" mustard and a little bit of water, you have exactly the same sauce.
Only thing left is a nice fresh pint of belgian beer to go with it and enjoy!
I haven't yet tried this recipe, however I cannot wait to! It looks absolutely delicous! I have never cooked mussels before and it looks really easy. I was wondering if anyone could tell me when mussels are in season, however. I live in Ohio (therefor I generally don't have easy access to mussels) so I am not sure when the best time is to use them. Does anybody know?
Hi Arianna, almost any type of white wine would work here as there are plently of other bold flavours going on. What I may suggest, is use the same wine you may be drinking along side the Moules as the recipe calls for only 1/2 cup, there'll be plently left for the table.
If you're really stuck, here are a few suggestions:
Sauvignon Blanc or Sancerre
Chenin Blanc or Vouvray
Unoaked or lightly oaked Chardonnay
Drier style Riesling (Alcasian)
and of course, Bubbles!
Hope this helps,
Any drinkable chardonnay or sauvignon blanc will pair well with mussels. It's up to you on your budget - don't get hung up on the brand. Your wine store will be happy to help you choose. If it tastes good to you, that's all that matters. Cheers!
It came out wonderful. I have never been a huge fan of mussels but I decided to make this. It came out perfect. The mussels were super tender, not gritty or rubbery. The soupy sauce was divine, so simple and so delicious. This makes me realize all the times I have eaten mussels before they have not been cooked correctly. The dish was so good I'm placing it among the top 10 dishes I have ever eaten; and I'm amazed I cooked it!
Having never cooked mussels before, we daringly invited 8 people over for this meal and bought 6 kilos of mussels from our local weekend market. The recipe was very simple, the videos are great, the technique video was especially useful for us. We had all 4 burners on the stove going and all pots in service. I have had mussels a number of times in restaurants, and this was still better than most. Everyone ate their fill and couldn't say enough good things about the meal. Incredible success!
Dawn, I have a quesiton about cleaning the fresh mussels please.
I am OK on everything you advise in the videos about cleaning and de-bearding and so on, but I sometimes find it very difficult indeed to scrape off the white barnacle deposits we sometimes encounter.
In the end I just leave these on the mussel shells and ignore them, seemingly with no ill effects.
Is this OK or might it cause problems?