Saturday, 27 August 2016

Moule Marinière Zaatar

I bought the first fresh mussels from Mont St. Michel today in France. The season has started again. The mussels were on the small side, but super fresh and very tasty. I have climbed the steps up to the Mount a couple of years ago and could see the farms in the sea, where all the good stuff was harvested.

I love to cook the mussels like they do it in Normandy, with a bit of cream. The sauce is woderful to dip your Baguette into. A little middle eastern seasoning gets a bit of depst into the flavour.

1,4 kg mussels
2 large or 5 small spring onions
125 ml creme fraiche liquid
4 cloves of garlic
2 red chilis
1 tsp Zaatar
salt and pepper
2 tbsp olive oil
200 ml white wine

Put the moules into a colander, get the ones out that are open and wont close when you knock them against a board. Wash them  and tear the beards of, if you find some. Broken shells needs to be discarded too.

Chop onions, chili and garlic and in a big pot start them with some olive oil, season with salt and pepper and cook until they are half done.
Add the white wine and the mussels, stir it and close the lid. On high heat cook them for 3 minutes, open the lid and check. Depending on the size it may take a bit longer.
Add the cream and the  Zataar and you are good to go.
Serve them in a deep pot or plate and keep one on the side for the discarded shells. Get enough Baguette to dip all the lovely juices.

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