A firm favourite of my Husband, Colin, in many restaurants. So I reckon I must have passed the test when he loved it when I created it at home!
Mussels in a white wine and mustard sauce with a slight spicy kick. A yummy dish for any occasion, that can be served with warm crusty bread to soak in the rich sauce after.
NOTE: Can do a Thai Green curry version – just follow recipe “notes” below:
INGREDIENTS:
1 – 2 kilos of fresh mussels (scrubbed clean and the beards are trimmed off)
2 Tblsp. virgin olive oil
1 Medium size onion (finely chopped)
1 – 2 fresh garlic cloves ( chopped finely)
1 Teasp. Fresh Thyme (or 1/2 teasp. dried)
Cup of white wine (of your choice – the better the quality, the better the taste)
1 Tblsp. English mustard (Optional: can use 1 teasp. of Thai green chilli paste as substitute)
1 Tblsp. butter (salted or unsalted according to preference)
2 Tblsp. fresh parsley or Coriander (according to preference)
1 Teasp. sugar
1/2 Teasp. ground black pepper
1 – 2 Tblsp. cream (according to preference)
STARTER CHOPPING BLOCK
Ensure you prepare your fresh mussels – scrub them clean (very difficult to clean everything off) and trim off the beards (the hairy clumps) and leave in a bowl in the fridge until you are ready to cook later.
Heat the oil and fry your onions in a deep pot for 1 – 2 minutes until slightly soft and translucent.
Add your chopped garlic and thyme to the mix and stir for 2 minutes until you can smell a delicious aroma.
NOTE: Add your Thai green chilli paste at this stage, as an alternative until well mixed.
Add the white wine and increase the heat to the boil.
Taste your sauce and add sugar to your liking if too acidic. Then add your mussels. Cover the pot with the lid on and allow to simmer on a lower heat for a couple of minutes.
Before the shells are due to open (don’t worry if they open early) – quickly add the butter to thicken & bring a sheen to your sauce, chopped handful of parsley / coriander and black pepper. Gently stir thoroughly.
Add your mustard (or ignore if the Thai Green Chilli paste had been added earlier) and cream. put on pan top to steam your contents for a 1 – 2 minutes until just as the mussels have started to open. Gently stir the mix until your mussels have fully opened.
Ladle in a bowl and garnish with a sprinkle of chopped parsley / coriander with warm fresh bread on the side. I hope you will enjoy as much as Colin and my guests did …….
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