Fresh Mussels In PeepeeFrom elgourmand 5 years ago
- • About 1.2kg (2.5lbs) mussels, de-bearded, & scrubbed. shopping list
- • 1 small to medium onion, chopped sorta fine. shopping list
- • One clove of garlic, crushed and chopped. shopping list
- • 1 Bay leaf. shopping list
- • ½ stalk celery, strings removed and no leaves; chopped. shopping list
- • 1 very small bell pepper, or half a medium chopped. shopping list
- • ½ cups fresh mushrooms, sliced. shopping list
- • 1 cup of cubed zucchini; more if you like zucchini; Optional. shopping list
- • 2 Tbs butter. shopping list
- • 1 strip of bacon, cut into thin strips. shopping list
- • ¼ cup dry white wine. shopping list
- • A pinch or three of basil, to taste. shopping list
- • Fresh chopped parsley or cilantro, to taste. shopping list
- • 2x400ml (13.5oz) cans coconut cream. shopping list
- • salt & fresh ground pepper to taste. shopping list
- • A few lemon wedges, for garnish and to squeeze on the mussels, if desired. shopping list
- • Several slices of thick, rich egg bread, Pain de campagne or baguettes. shopping list
How to make it
- 1. Make sure the mussels are well scrubbed and the “beards” cleaned off. Let them sit out a while and come to room temp.
- 2. Prep all the goodies, like the onion, mushrooms, celery, etc.
- 3. In a decent sized pot melt the butter and saute the onion, garlic, bell pepper, celery and bacon until just cooked through. Put the bacon in first and give it a minute or two extra.
- 4. Add the mushrooms and sauté another minute or so.
- 5. Turn up the stove and add everything but the mussels, stir occasionally until this starts to simmer.
- 6. Stir constantly until this is reduced just a bit.
- 7. Reduce the heat to low, add the room temp mussels, cover and simmer for about ten minutes, until all the mussels open. See Photo
- 8. Discard the Bay leaf and any mussels that didn’t open and serve mussels and broth in large soup bowls. See Photo
- I always do my mussels so there is a fair amount of broth so call it a mussel soup if you like.
- I made a nice fresh tossed green salad to go with this and that went very well. Do use a rich, chewy bread as a side. I used some Pain de campagne that I made a few days ago.
The Cookelgourmand Apia, WS
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