Archive for the ‘Mussels’ Category

Moules Mariniere

February 22, 2013

Moules Mariniere


Seafood Risotto (Antonio Carluccio)

July 13, 2012

Perefct Moules Mariniere (Felicity Cloake)

June 26, 2012

Serves 2

1kg mussels
2 shallots, finely chopped
2 sprigs of thyme, leaves picked
1 bay leaf
150ml dry white wine, eg muscadet
50g butter, cubed
A small bunch of flat-leaf parsley, finely chopped

1. Rinse the mussels in cold running water, and then give them a good scrub and scrape to remove any barnacles or dirt. Discard any with broken shells, and give any open ones a sharp tap: if they don’t close, then throw them away too, because they’re dead. Pull out the beards – the fibrous little appendages which the mussels use to attach themselves to ropes or rocks, by pulling them sharply towards the hinge end of the mussel, then leave them to sit in cold water for a couple of hours until ready to use.

2. Put the chopped shallots, thyme leaves, bay leaf and wine into a large pan, and bring to a simmer. Turn the heat down, and cook gently for 10 minutes, then turn up the heat to medium-high.

3. Drain the mussels and tip into the pan. Cover and cook until most of them have opened: about 3 minutes.

4. Add the butter and put the lid back on for 30 seconds to allow it to melt. Add the parsley and shake the pan well to distribute, then season gently and serve immediately, discarding any mussels which remain closed.

Mussels Cooked In Guinness (David Loftus)

May 23, 2012

Steamed Mussels With Tarragon Cream

May 3, 2012

Mussels With Guinness (Jamie Oliver)

January 24, 2012

Spaghetti with mussels and tomato sauce (Angela Hartnett)

October 20, 2011

Years ago, I spent my first holiday with a boyfriend on the Amalfi coast, and almost every night we ate spaghetti with mussels. This dish evokes so many memories – not necessarily of the boyfriend, but of the sea and the sunshine of that beautiful coastline. The flavours of southern Italy are so distinctive. They are much lighter and slightly spicier; the proximity to northern Africa has given southern Italian cuisine more heat than its northern counterpart. I particularly enjoy the use of the sweet tomatoes that grow in the south, the best of which are the San Marzano variety from Sicily.

I use tinned tomatoes in this dish – they are ideal for when tomatoes are out of season. In season (from June to September) try to use the San Marzanos, as their flavour and low water content mean they make a lovely, thick sauce. If you are using tinned during the other months, buy the best quality you can afford.

With mussels, the simple way to tell when they are in season is if there is an R in the month. When there isn’t, don’t buy them. Make sure all the mussels open when you cook them. Any that haven’t should be discarded.


(Serves four)

500g mussels

Olive oil

1 small onion, finely chopped

3 cloves of garlic

½ tsp dried or fresh red chilli, chopped

1 tin chopped tomatoes

375g spaghetti

2 tbsp fresh flat leaf parsley, chopped


Wash the mussels and remove any beards (the bits that hang from them like seaweed) using a small knife. Allow them to sit in cold water for 10 minutes to remove any grit. Then in a hot, dry pan, add the mussels, place a lid on and steam them for around five minutes, until they open.

Take them off the heat, allow them to cool slightly and remove their shells. Put them to one side in a bowl, covered in their own cooking juices.

In a frying pan, add two tablespoons of olive oil. Chuck in the onion, garlic and chilli, and sauté until soft, but not browned. Add the tomatoes and simmer for 10 minutes until you have a nice, thick sauce.

While the sauce is cooking, put the spaghetti in a large pan of boiling, salted water. Cook as per packet instructions.

When the pasta is ready, drain from the water and mix with the tomatoes and mussels. Finish with the parsley and serve immediately.

Fish Soup (Jamie Oliver)

September 29, 2011

Creamy Mussels with Smoky Bacon and Cider (Jamie Oliver)

September 28, 2011