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One of the easiest meals to knock up. But I've had them in a few places in France and Belgium, and there's this certain little something in the taste that I can't put my finger on.
White wine, onion and garlic.
Frites and mayonnaise a must.
My godfather, who is Belgian, showed me, and simplicity is key.
One quick whack with the shovel to dispatch them, then flay the pelts to make artisanal trousers.
It's digging them up that's the hard bit.
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/21/how-cook-perfect-moules-marinieres
Did them last weekend in fact.
Don't tell anyone but I have to admit I always throw a dash of cream in as well. I know that is sacrilege for Moules Marinieres, but I guess it just makes then Moules a la flipping-delicious rather than strictly Moules Mariniere, and I'm fine with that.
As long as you don't ruin them with cream, it's all good.
Decent little base of onion, garlic, etc. (lemon grass and chilli are a neat addition if you don't fancy classic). Splash of something tasty (white wine, cider, etc.) and your all good. Big dob of butter once they're open. Plenty of pepper. Chips and mayo, or some really crusty bread.
Got something aniseedy, pernod?
I am always amazed that some idiot ever looked at these things and thought "I bet I could eat that!"
They're just little balls of congealed snot in a shell! Bleeeeeuuuuuuurrrrrggggghhhhhhh!!!!!!!!!!!!
I prefer Noilly Prat instead of white wine. Although I guess any dry white vermouth will have the same effect. There's a herby punch to it. And there's more wine left for drinking too.
If you have a big griddle, I like chopping up whole lemons and bunging the live mussels and lemons onto it with maybe a splash of oil, vermouth and a teeny bit of Pernod.
When I cooked such things at home (Mrs gd won't eat molluscs sadly)...if I remember right....
Shallots, garlic and a few herbs (bouqet garni in many recipes) softened, and then add to that a big lug of Pernod (evaporate the alcohol) then add the wine and double cream. Add mussels, lid on.
Serve with crusty bread and/or frites
Need to make sure the mussels are fully cleaned before cooking - there are some recipes that seem to clean them by cooking in water and then adding them to the sauce.
Mae ploy Thai green curry paste with coconut milk (don't forget a spoon of sugar,) shredded spring onion, chilli and coriander. Delicious. Obviously not going to answer the original question but a viable alternative for sure
Shallot, Garlic, Noilly Prat, Parsley, frites , Mayonnaise, baguette for mopping up
I know that is sacrilege for Moules Marinieres, but I guess it just makes then Moules a la flipping-delicious rather than strictly Moules Mariniere, and I’m fine with that.
This.
As long as you don’t ruin them with cream, it’s all good.
Each to their own 🙂 but very much liking the idea of lemongrass and chilli (that definitely without the cream).
Fry bacon in a pan with onions and garlic.
Add cider.
Add Moules.
Steam.
Add a dash of cream.
Service with crusty bread and french fries.
Each to their own 🙂 but very much liking the idea of lemongrass and chilli (that definitely without the cream).
If you go the thai route you want to be adding coconut milk. That's where your essential cream hit will come from 😉
Got something aniseedy, pernod?
Tarragon?
Find a suitably sized pot.
Fill with oil.
Cut a nice floury potato into long sticks.
Place the long sticks in the hot oil until browned nicely.
Add salt and vinegar.
Eat.
The perfect dish of mussels should contain no mussels.
Del: “Ere, what was that starter…um…Cassandra made us last week?”
Rodney: “Moules Mariniere”
Del: “Mmm! That’s it. They were lovely moules, an’ all, weren’t they, eh? ‘Cos she’s got style, see. I mean that Cassandra is a classy lady”
Rodney: “I suppose so.”
Del: “No, no suppose so about it. I mean, a lot of people- you know, cheapos – would have used mussels – not Cassandra.”
Frites and mayonnaise a must.
It's an enduring mystery to me as to why people insist on wrecking a plate of chips by dousing them with devil jism.
As for moules: shallots or onion well softened in butter, cider or white wine, parsley to finish.
Think the missing ingredient maybe celery - in Belgium they chop up the green tops finely to garnish (as a chiffonade)