Wednesday, 3 October 2012

Mélanges de Moules


A sniff of the sea, a reminiscent allure of France and a tit bit of Spain: this week is all about embracing one of the great sea foods: moules (mussels) – combined with some spicy Spanish sausage!

If you’re in need of something a lit bit different; our tasty mix of mussels, white wine and garlic sauce on toast with chorizo is just the thing to try!!


Ingredients
Serves 2

180g mussels (fresh water)
1 clove of garlic (crushed)
50ml white wine
1 tbsp unsalted butter
1 onion (very finely chopped)
Dusting of paprika
Seasoning
Handful of spinach
8 slices of chorizo
2 rounds of toast of granary bread
1 tbsp butter
Small quantity of finely chopped watercress

Method
-       Prepare the mussels (unless you have already bought them cleaned and de-bearded!): wash them under cold running water in a sink and remove any barnacles and beards from them; also get rid of any that are broken, float or remain open when tapped against the side of the sink
-       Heat the unsalted butter in a large saucepan
-       Add the finely chopped onion and gently cook until it starts to brown; then add in the garlic and wine and seasoning (if you want to thicken up the sauce add a little flour)
-       Add the mussels and put the lid on and cook for 3-5 minutes; until they are all open
-       Take the saucepan off of the heat and discard any un-open mussels
-       Mix the butter with the chopped watercress and spread toast with the mixture
-       Remove half of the mussels from their shells; these are the final ingredient to go on to the toast along with a drizzle of the white wine and garlic sauce
-       To serve, put a handful of spinach in the middle of a plate and place 4 slices of chorizo on top of the spinach
-       Put the toast on top of the spinach and chorizo
-       With the rest of the mussels still in their shells, decorate the edge of the plate and dust with paprika
-       Accompany with some fine white wine and indulge in the colourful flavours of the sea and spicy meat

By Melodie Walter

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