Mussels with Wine, Garlic and Thyme
Mussels with Wine, Garlic and Thyme
Cooking Mode:
Steam
Equipment
- Colander
- Frypan
- Chef’s Knife
Ingredients
Ingredients- 1kg Black Mussels
- 2 Sliced Shallots
- 3 Cloves Chopped Garlic
- 8 Sprigs of Thyme
- 80gm White Wine
- 80gm Cream
- Chopped Parsley
- Olive Oil
METHOD
De-beard and scrub mussels discarding the ones that have cracked shells, place on a large tray and set aside
Heat a frypan over a medium/high heat add a little olive oil and add shallots, garlic and thyme and sweat until fragrant Pour shallot mix over mussels add wine and cream and place another tray on top
Put in a pre-heated oven on steam setting 100 degrees for 8 mins
Remove from the oven, sprinkle over chopped parsley and plate up
Finish with a drizzle of olive oil
Heat a frypan over a medium/high heat add a little olive oil and add shallots, garlic and thyme and sweat until fragrant Pour shallot mix over mussels add wine and cream and place another tray on top
Put in a pre-heated oven on steam setting 100 degrees for 8 mins
Remove from the oven, sprinkle over chopped parsley and plate up
Finish with a drizzle of olive oil
HINTS & TIPS
When using mussels, cook them on the day they are purchased
Any mussels that don’t open can be steamed again for 2 mins, if they still don’t open discard – This is a classic French bistro dish, serve with lots of bread
(don’t forget to add the cooking juices to the bowl for dipping the bread!)
Any mussels that don’t open can be steamed again for 2 mins, if they still don’t open discard – This is a classic French bistro dish, serve with lots of bread
(don’t forget to add the cooking juices to the bowl for dipping the bread!)
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