Mussels as a food
Mussels are truly one of nature’s most delightful delicacies. They are usually steamed, although they are wonderful grilled, baked, stewed or sauteed. They are extremely high in proteins, calcium and iron while being low in fat and calories. They are also excellent for your heart, containing the highest amount of omega3’s of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).
Moules
Mariniere
Moules
Bordelaise
Moules
Provencale
Moules
Morangie
Recipe Ideas
Moules Mariniere
4lbs mussels, scrubbed and scraped
bunch of fresh herbs
4 tbsp onion, freshly chopped
1 oz butter unsalted
8 fl oz dry white wine
2 fl oz double cream
1 tsp lightly crushed black peppercorns
In a large pan with a tightly fitting lid, bring to the boil the herbs, onion, butter, wine and pepper. Add the mussels, return to the boil and cook over a high heat until all the mussels have opened. Turn the mussels into a colander set over a bowl to collect all the liquor.
Put the mussels into a tureen to keep warm, then strain the liquor back into the pan through two thicknesses of muslin to remove sandy grit. Reduce the liquor by about a third to intensify the flavours, then add the cream and pour over the mussels.
Garnish generously with chopped parsley. Serve with crusty bread to mop up the juices and your desired quantity of dry white wine.
Moules Bordelaise
6 dozen mussels, medium to large
3.5oz fresh white breadcrumbs, not too fine
4 tbsp. Butter, clarified (melted and strained to remove the whey)
4 tbsp parsley, finely chopped
4 large cloves of garlic, finely chopped
The mussels can be cooked in advance if necessary. Over a high heat, take a wide heavy pan with a tight fitting lid and put in a close single layer of mussels. Put on the lid, set on the heat and leave for 30 seconds. Check to see if the mussels are open, remove any that are, replace the lid and leave for another 10 seconds. (The point is to give the mussels the minimum cooking time possible)
When all the mussels are opened, remove and cook the next and subsequent batches. As each batch is cooked, pour off and strain the liquor the mussels have released. This can be frozen and used as part of a delicious fish soup on another occasion.
Discard all the mussel shells and keep the mussels in a covered dish. Just before serving, fry the breadcrumbs to a light golden brown colour in the clarified butter. Mix the parsley and garlic, and add to the crumbs. Give them a few seconds more for the garlic to soften slightly but do not overcook, or the parsley will lose its fresh green colour and the crumbs will turn soggy.
Heat the mussels through gently in another pan with a little butter, scoop them into the pan of crumbs, being careful to leave the liquor behind, and mix everything briefly together. Divide between four, warmed, bowls and serve with French bread and a dry white wine.
2 tins chopped tomatoes
2 cloves garlic, crushed
1 small onion, finely chopped
2 tbsp olive oil
1 dessp caster sugar
4 tbsp chopped fresh herbs (parsley, basil, chervil, marjoram etc.)
1 tbsp tomato puree
Soften the onion and garlic in the olive oil for about 5 minutes, then add the tomatoes, sugar, herbs and lemon juice. Simmer gently for about 20 minutes, then stir in the tomato puree to intensify the colour.
While the sauce is cooking, prepare the mussels as above for Moules Bordelaise, and leave in the half shell, discarding the tops. Divide up the mussels between four soup plates and add the Provencale sauce.
Serve with crusty bread and dry white wine.
Moules
Morangie
2kg Dornoch Firth mussels
2 cloves garlic, finely chopped
1 bunch dill, fresh, chopped
5 cl Glenmorangie single malt whisky
8 cl double cream
10 g Galic Highland Fine Cheese
Put the garlic and dill in a large pan with a tight fitting lid, add a small amount of water (just enough to create some steam to open the mussels), bring to the boil and add the prepared mussels.
Steam the mussels for a few minutes until opened. Strain and discard any that have refused to open. Remove the mussel meats from their shells, but retain a quarter of the half shells for serving. Drain the mussel meats thoroughly.
Put the mussel meats in a large frying pan, add the Glenmorangie single malt whisky and bring to the boil. Light the whisky fumes and flambe until the flames have died away. Add the double cream, stir and reduce until all the mussel meats are lightly coated.
Put the mussel meats in each reserved half shell, arrange on a flame proof serving dish and crumble a little Galic Highland Fine Cheese over each.
Put the dish under a hot grill until the cheese has melted and begun to brown. Serve immediately with a glass of chilled white wine.
