louey’s marvellous mussels

My sister-in-law Lou is known for her mussels (not muscles). Such a scrumptious recipe – I’m delighted to be sharing it with you.

Now if you’re a fan of seafood but shy away from cooking mussels because you think they’re too difficult – you must think again. It really is the easiest, quickest, tastiest and most impressive dish to serve up for friends or family. These mussels, cooked in white wine, garlic and leek are made extra special by the addition of the thickened cream and wholegrain mustard. A classic French dish, just the smell of them cooking transports me to the south coast of France.

The soup that the mussels are cooked in is absolute liquid gold, so make sure you have loads of fresh crusty bread to soak up the juices. You’ll literally be licking the plate clean. Scattered with lots of fresh parsley and extra lemon wedges to serve, they make for a terrific starter or snack to have come drink o’clock, but are also hearty enough to enjoy as a main meal. Cooked in minutes, they’re ready as soon as their shells open up. The ultimate dinner party food!

We cooked up a bit of a seafood feast last night whilst on holidays in Mollymook – Louey made her famous mussel dish whereas I threw together a prawn and salmon linguine (which also went down a treat). I ended up pouring some of the mussel sauce over the pasta and gosh did it give it an amazingly strong seafood-ey hit! {Pasta recipe being posted tomorrow – FYI}.Now why would you want to eat out?!

So don’t be scared of cooking mussels. Pick some up today and see for yourself just how much of a winner this dish is.

Can’t wait for Louey to get out her muscles (sorry I meant mussels) again.

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louey’s marvellous mussels

1 x kilo of mussels, cleaned and de-bearded
1 x leek, finely sliced
3 x garlic cloves, crushed
1/2 a bottle of white wine
1 x teaspoon of wholegrain mustard
1/2 cup of thickened cream
A good knob of butter
Salt and freshly cracked pepper
A good handful of fresh parsley, finely chopped
The juice of half a lemon, plus extra lemon wedges to serve
Crusty bread, to serve

  • In a large saucepan, add the butter and sauté the leek and garlic until soft. Season with salt and pepper.
  • Add the wine to the pan and let it cook for a minute or two, so that the alcohol cooks off. Stir through the mustard.
  • Throw in the mussels and pop the lid on to cook. This will only take a couple of minutes, giving the pan a good shake or two. The mussels are cooked when they’re all opened. (Discard any that don’t open).
  • Now stir through the cream and give it a good sprinkle of parsley. Squeeze some lemon juice over the top.
  • Serve immediately with some good crusty bread.

If you make these mussels, please leave your comments below. xx

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