Mussels in White Wine and Chilli
This is a surprisingly simple, quick yet classically delicious recipe, taken from Michel Roux Jr.'s the French Kitchen, my signed copy, no less! I've adapted the recipe (as always!) to suit the ingredients to hand, but I can't see why it would be any less palatable this way.
Serves: 2 as a starter
Cook time: 15 mins
knob of butter
500 g Mussels, washed, scrubbed, and any grainy bits removed
1 onion, chopped
3 spring onions, sliced (substitute celery for the classic French recipe)
1 clove garlic, peeled and chopped
1 chilli, chopped,
300 ml white wine
2 tbsp Greek yoghurt (crème fraiche if you are being classically French)
salt & pepper
crusty bread, to serve (if you are feeling carbilicious!)
Make sure you scrub the mussels well under cold running water, and remove any grit and hairy bits. Discard any broken ones, making sure the ones you keep are all closed.
Melt the butter in a large pan, and sauté the onions, spring onions, chilli and garlic until soft.
Pour in the wine and bring to the boil. Add the mussels, cover the pan and simmer for 3 minutes. Give the pan a toss, and then cook for another 5-7 minutes until all the mussels have opened - make sure you remove any unopened, and therefore uncooked ones, at this point.
With a slotted spoon, remove the mussels to a serving bowl. Bring the sauce back to the boil, then reduce the heat and stir in the yoghurt, parsley, salt and pepper to taste. Whilst still hot, pour over the mussels, and serve immediately with some crusty bread to soak up all the lovely juices.
|Moules with Chilli|