Mussel Mariniere

 

SpotX Wild Foods Recipe from Derek Mahoney
Prep:10 minutes Cook:6 minutes Difficulty:1

Ingrediants:

  • 2kg Live Mussels.
  • 2 cups dry white wine.
  • 1 onion, diced.
  • 1 bayleaf.
  • 4 peppercorns.
  • Chopped parsley.
  • 12 spring onions, chopped.
  • 125 grams butter.

Directions:

  • Select a large saucepan with a lid and pour in the wine.
  • Add 4 chopped spring onions, bay leaf, peppercorns and diced onions.
  • Cover and bring to the boil, reduce heat and simmer for 5 minutes.
  • Strain liquid and return it to the saucepan.
  • Add well-scrubbed and washed mussels.
  • Add the rest of the chopped spring onion.
  • Cover and boil gently for 5- 6 minutes or until the mussels open.
  • Remove mussels from the saucepan, saving the liquid.
  • Remove one shell from each mussel.
  

 

Mussels
Mussels Green-lipped mussels are firm favourites on many Kiwi families’ tables. In numerous places around our coastline they are easy to get, and with New Zealand’s aquaculture industry bedding-in mussel farms around the country they are inexpensive to obtain from a ‘supermarket reef’ near you, even if you live far inland. Being filter feeders mussels are normally found where there is reasonable water movement, attached to rocky outcrops and underwater structures. In some harbours they will attach themselves to low-lying foul and even mud bottoms in the centre of channels; however, these generally do not taste as good as the ones plucked off the rocks due to the higher amount of sediment they are exposed to. Be careful taking mussels off wharf pilings and mooring poles.


 

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