Mussels – Let's Cook Together

Marinière Mussels

Denis Martel — Sun, 18 Apr 2010 14:34:11 +0000

When we lived in Montreal we started a new trend around Christmas with a few friends for dinner. This dinner was based on a theme of mussels. Each couple came with a mussel recipe and a great bottle of wine. One team after the other had to go to the kitchen to prepare their dish and serve it to the guests. While the team was cooking, the rest of us would be relaxing and sipping wine. We started the meal around 8 pm and finished the last mussel dish just before 1 amâ€¦I think that was one of the most memorable dinners we had with friends.

Ingredients:

30 ml olive oil
200 ml chopped celery
200 ml chopped green pepper
200 ml chopped carrots
2 chopped green onions
3 chopped garlic cloves
250 ml white wine
1 kg mussels, washed and brushed
Salt, pepper, oregano and tarragon to taste

Method:

In a large casserole, heat oil and add the vegetables
Sauté medium heat for 5 minutes
Add wine, mussels and seasoning
Cover and let simmer for 6 to 8 minutes, until the mussels open. Discard unopened mussels
Filter the liquid in a colander and keep the mussels in a bowl covered with aluminium foil to keep them warm
Bring the liquid to a boil and reduce by half
Pour the liquid over the mussels and serve with some baguette

Italian Mussels

Denis Martel — Sun, 18 Apr 2010 14:32:53 +0000

When I lived in Montreal, instead of using olives in a jar, I used to go to the Atwater Market to buy spicy olives at one of the cheese shops. They were prepared on the premise and were very fresh. I have bought spicy olives at other shops but they were not as good as those at the Atwater Market. If you have a chance to go there, don’t forget to buy some olives. Your mussels will taste even better.

One kilo serves about one to two people for a meal, three for an appetizer.

Ingredients:

1 kg mussels, washed and brushed
60 ml olive oil
250 ml finely chopped onion
3 or 4 chopped garlic cloves
125 ml chopped green peppers
750 ml chopped fresh or can tomatoes
125 ml white wine
60 ml green olives (you can use black one if you prefer)
5 ml thym
1 ml cayenne pepper
1 ml black pepper
1 ml sugar
80 ml fresh chopped parsley
60 ml fresh chopped basil
125 ml parmesan cheese

Method:

Heat the oil in a large casserole
Add onion, garlic and green pepper and sauté 5 minutes
Add wine, tomatoes, olives, thyme, cayenne and black pepper
Bring to a boil and let simmer 6 to 8 minutes
Add sugar and mussels and mix well
Cook for 5 to 7 minutes, until the mussels open
Discard unopened mussels
Add parsley and basil and sprinkle the parmesan
Serve in a large soup bowl

Thai Curry Mussels

Denis Martel — Sun, 18 Apr 2010 14:28:19 +0000

My sister Louise kept insisting that I try this recipe. I did after a while and regretted not having done so before.

Ingredients:

2 kg mussels, washed and brushed
4 chopped green onions
2 chopped leeks (white part only)
4 medium tomatoes cut in small cubes
15 ml red curry paste
30 ml chopped fresh coriander
30 ml oil
50 ml cream 35%
125 chicken soup base or chicken stock
4 chopped garlic cloves
Salt and pepper to taste

Method:

In a large casserole, sauté the green onions and leek in the hot oil
Add garlic, curry, tomatoes and mussels and mix well
Cover and let simmer 6 to 8 minutes or until the mussels are open
Discard unopened mussels, add cream and check seasoning
Serve immediately accompanied with bread for the sauce!