Moules mariniere is the French name for mussels cooked with white wine, onions and herbs — these aromatics seep into the mussels as they steam open. Serve with a fingerbowl of warm water and a slice of lemon.
Ingredients
14 | Mussels, or 6-7 per person |
1 Tbsp | Butter |
1 | Shallot, sliced |
2 | Garlic cloves, crushed |
50 ml | Dry white wine |
½ | Lemons, juiced |
1 handful | Parsley, chopped |
Rouille
1 | Red capsicum, small |
1 | Red chilli, medium heat, deseeded |
1 | Garlic clove |
6 Tbsp | Olive oil |
2 Tbsp | Bread, crusts removed, crumbled |
1 pinch | Cayenne pepper, optional |
Directions
- Scrub and de-beard the mussels.
- Melt the butter in a pot with a lid. It should be large enough to hold all the mussels. Add the shallot and garlic and cook slowly until soft.
- Increase the heat and add in the cleaned mussels, white wine and lemon juice. Cover the pot with the lid and steam until opened.
- Take mussels out of the liquor and place on a warmed soup plate.
- Reduce mussel broth for 3-4 minutes, pour over mussels and garnish with parsley and freshly ground black pepper.
- Serve with fresh crusty bread and rouille (see below) on the side.
Rouille
- Heat the oven to 180C.
- Place the capsicum on a baking sheet and roast in the oven for about 20-30minutes or until soft. You can also blacken them on a gas hob.
- Remove the capsicum from the oven and place in a plastic bag to steam.
- When cool, rub off the blackened skin with a paper towel.
- Make a small incision in tip of the capsicum. Let the juice inside drip out into a bowl.
- Cut capsicum in half. Remove and discard the seeds and white membrane. Roughly chop.
- In a blender or food processor, blend the chilli, garlic, capsicum and capsicum juice until smooth.
- With motor running, drizzle in the oil. Add the breadcrumbs and blend until smooth.
- Season with salt and freshly ground black pepper.