with White Wine and Garlic
recipe for Moules Marinieres comes from Chef
Jim Fisher whoruns cooking holidays in the Dordogne.
Moules Marinieres is the French name for a dish which is basically
mussels with white wine and garlic. It is a very simple and
easy dish to cook and if you have never eaten it you are really
missing something. If ever you were given the choice of one
last meal this would have to be it . . . one of the world's
greatest tasting dishes.
you would like to know more about Jim and how he gained his
love of cooking why not have a look at his biography page
find out more about the cooking holidays in France at Jim's
cooking school in the Dordogne you will need to visit his
web site <click
see article about Buying
and Preparing Mussels
for Moules Marinieres
virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
juice and thinly-pared zest of a lemon
1 glass dry white wine
1 to 1.5kg (3 lb) live mussels, prepared as above
handful of chopped fresh parsley
1 tomato, seeded and diced
to make Moules Marinieres
a large saucepan over a low heat and sweat off the onions
and garlic in the olive oil until translucent. Add lemon
zest and the wine, turn up the heat and allow to reduce
until there is hardly any liquid left in the pan (watch
it like a hawk at this stage - it can 'catch' very easily).
turn the heat up as far as it will go and throw in the mussels.
Clamp on the lid and allow to 'steam' for one or two minutes,
shaking the pan every so often. Have a look inside - if
the mussels have opened about a centimetre or so they are
'done' - never ever overcook seafood, there is simply no
point and it tastes awful!
drain through a colander reserving the liquid. Tip the mussels
into a heatproof serving dish and cover with a clean T-towel,
setting them aside while you finish off the dish.
mussel liquor will contain quite a bit of grit so carefully
pour the liquid back into the pan leaving the grit behind,
turn up the heat for a rolling boil and reduce the liquid
by half. Add half the lemon juice, stir in the parsley,
then check the seasoning. Finally, throw in the chopped
tomato and pour the sauce over the mussels.
with some crusty French bread, or loads of incredibly thin
your Moules Marinieres with a glass of chilled, refreshing
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