My recipes recipe for mussels full#

With a bunch of different flavors and ingredients. I have eaten many versions of these classic mussels with celery before. So what is your favorite mussel recipe after all? Classic Moules Frites Hey how about we talk about mussels with celery today! Will keep in the fridge for several days.Do you want to know what my favorite mussel recipe ever is? Well here it is: these plain and simple mussels with celery, onion, garlic and white wine are amazing… Classic and delicious! When the mixture is thick and all of the oil has been incorporated, stir through 1-2 cloves crushed garlic, taste for seasoning and add a little salt, pepper, or vinegar if necessary.Ĭhill for at least 10 minutes with a piece of cling film pushed flush against the surface to keep it fresh. The mixture should begin to thicken while you are beating it. While beating, slowly drizzle in around 200-250ml (⅔-1 cup) oil – I like to use a mixture of sunflower and a very mild olive oil – extra virgin is too powerful here). Use a hand held electric beater or whisk to beat until foamy. In a small mixing bowl combine: 1 egg yolk, 1 Tbsp Dijon mustard 2 tsp white vinegar and a pinch of salt. When I want to make aïoli in a rush, this is how I do it: Use half the amount of mussels and only half an onion but otherwise leave the ingredients the same. Tear over some basil or parsley leaves, and serve with plenty of crusty white bread to soak up the rich tomato broth, and a good pungent aïoli or garlic mayonnaise for dipping the bread. When cooked, ladle into warmed bowls, discarding any that remain closed. Check after 5 minutes to ensure they have all steamed open, if not cover and let them cook another 2 minutes and check again.Add the mussels to the pot, cover immediately with a tightly fitting lid and cook for 5 minutes more, giving the pot a good shake from time to time to make sure the mussels cook evenly.Turn the heat to medium high, add the white wine, tomatoes, oregano, chilli and sugar to the pot, season well with salt and pepper, then allow to cook for a further 5 minutes.Add all the chopped vegetables to the pot, and cook, stirring, for 5 minutes until softened. Finely dice the onion and garlic, slice the carrot and celery, then gently heat the oil in a pot large enough to hold all the mussels in one go.Discard any that are broken or remain open when tapped against the sink. Wash the mussels under cold running water, removing any beards or obvious dirt.Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram.

My recipes recipe for mussels full#

I love to cook them this way at home, every bite full of the flavour of the Mediterranean region – a special treat considering how far Munich is from the sea. However, after a trip to Marseille where I devoured them along with the rich, tomatoey Provençal broth in which they were cooked, a bowl of aÏoli pungent with fresh garlic and a crunchy baguette in a bar in the red light district I have never looked back. The classic way of serving them is, of course, moules frites or moules marinières – cooked in white wine and served with French fries, which is perfectly tasty. The mussels of Europe are quite a different affair, they are small (half the size of their Kiwi cousins) with a beautiful, gentle flavour. I grew up in New Zealand knowing only our huge and world famous green lipped mussels. Healthy sustainable, and delicious, the heady aroma of tomatoes, garlic, Mediterranean herbs and fresh mussels always makes me happy and as it drifts through the house is sure to bring everyone to the table. The weekend has landed, the sun has been shining over Munich, it’s wine-o-clock and time for one of my favourite meals – Spicy Tomato Garlic Mussels.