recipe has been reproduced courtesy of Chef
has been cooking for thirty years (all his working life)
and is French classically trained. For the last fifteen
years he has worked as a college senior chef lecturer
winning many awards in national and international culinary
competitions and captaining senior teams and student
teams to great success. Andy has a vast amount of practical
experience and knowledge which he openly shares with
Chef students (his gourmet cookery school in
Normandy) so that they gain the ultimate cooking holiday
has worked in various restaurants since qualifying as
a chef and lecturer, including teaching at The Army
School of Catering for eight years and Rüdesheimer
Schloss, West Germany. Andy is also quite a dab hand
at food sculpture using icing sugar and corn flour .
. . more
kg / 4 lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15 g / 1/2 oz butter
a bouquet garni of parsley, thyme and bay leaves
200 ml / 7 fl oz cider
120 ml / 4 fl oz double cream
handful of parsley leaves, coarsely chopped
crusty bread, to serve
the mussels under plenty of cold, running water. Discard
any open ones that won't close when lightly squeezed.
out the tough, fibrous beards protruding from between
the tightly closed shells and then knock off any barnacles
with a large knife. Give the mussels another quick
rinse to remove any little pieces of shell.
the garlic and shallots in the butter with the bouquet
garni, in a large pan big enough to take all the mussels
- it should only be half full.
the mussels and cider, turn up the heat, then cover
and steam them open in their own juices for 3 - 4
minutes. Give the pan a good shake every now and then.
the bouquet garni, add the cream and chopped parsley
and remove from the heat.
into four large warmed bowls and serve with lots of
you require a thicker sauce, quickly remove the mussels
and add a beurre manié to the sauce (take 15g
ms plain flour and 15 gms soft unsalted butter and
mix together until smooth, then add this to the sauce
gradually until the sauce thickens and boil for one
minute). Return the mussels to the pan and shake.
Serves: 3 - 4