Trust me, fast food is actually one of the subjects I have an in-dept knowledge about. And what do I know? I know most of the time, people are sacrificing beliefs on animal wellfare, nutritional lifestyles and so on, when they are standing at the counter of their local pizza shack. Honestly, we all do it once in a while. But thinking it is the only way to get fed really fast is wrong. You can get fed up with it pretty fast, but that is another thing.
Seafood in general is a pretty good way to get food fast. You shouldn’t cook it long, unless you wanna ruin it. Problem is that (good) seafood is considered expensive and a bit of a luxury. But there is a way around that. Eat what’s in season and choose the fish when you are at your fishmongers. They always have some kind of offer. Today it was mussels. I think lunch ended up at a price of 50kr for two people in total. Double cream isn’t cheap, but it is worth it.
The great thing about moules marinieres is, that you can use most of what’s around. MOST, not all. I bet you a watermelon/nutella combo isn’t good for mussels. But for the veggie part, you could use leaks, garlic, celeriac, celery, carrots. I used fennel, apple and onion. For the herby part, I went for my shellfish favorite: Dill and tarragon. But parsley, thyme, lemon thyme or just the leaves from the celery would work. The liquids is also relatively open for discussion. I used sherry this time – because I had 2 deciliters in a bottle from another project. And let me put it this way, this was better for cooking than drinking. Apart from your grandmas sherry, use some dry white wine, bobbles, stock, apple cider or juice. And the best part, you can combine it in every possible way.
The most time consuming part of making a moules marinieres is sorting and cleaning the mussels. Let me put it this way, you need to be quite meticulous when doing it. If not, it can result in a good afternoon on the toilet regretting. So when sorting them, discard all that doesn’t close when tapping them to the table and all broken mussels. And after being cooking, discard all not opening. It’s not worth the risk getting that extra mussel, you need the knife to open.
Moules MarinieresPrint Recipe
- 1kg mussels
- 1 small fennel
- 1 green apple
- 1 small onion
- 2 bayleafs
- 20g of butter
- 3-5 sprigs of tarragon
- 2 dl of sherry (or wine, beer, stock, cider, juice or champagne)
- 1,5dl heavy or double cream
- 1 lemon
- Salt and pepper
Clean the mussels.
Cut the onion, fennel and apple into dices.
Sauté the onion, fennel, apple, bay and herb stalks in butter until the onions are glaslike.
Add the wine and close with a lid until the liquids have created a lot of steam. Add the mussels and steam for 2-3 minutes (or until the mussels have opened).
Portion the mussels in bowls and add the cream to pot and reduce it a little.
Season with lemon juice and cest, salt and pepper. Pour the soup over the mussels.
Eat right away.