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Written by Jocelyne Roddis
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When you buy mussels choose the more expensive ones that have been grown on special nets supported by poles. Those guys never touch the sea bed so the barnacles, limpets and other parasites found on the shells of the big cheaper ones cannot cling to them. No need to scrape them. Just rinse then under running water.
For 4 as a main course: 2 kilos of small mussels1 white onion chopped fine, keep some of the green stalks sliced3 cloves of garlic peeled and ready to squeeze1 bay leaf and 2 sprigs of thyme (or a pinch of the dry stuff)1 large glass of white wine (the cheap stuff will do)2 glasses of cream (nata a montar)Plenty of chopped parsley Put everything in a large pot except the cream and the parsley. Cover. Have a glass of wine (the cheap stuff will do) and shake the pan from time to time. As soon as the mussels start to open add the cream. Shake again. It has got to be piping hot. Check the seasoning. Add salt if necessary. When the sauce is hot remove from the heat and serve in warm deep plates. Sprinkle with parley. Crunchy bread is essential to mop up the sauce. Cheap white wine will do. |
Jocelyne Roddis |
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