@ Sin Ming Cookhouse / Bakery / Whatever
Upon a recent discovery to my local neighborhood shops I chanced upon a place that sells quite a good range of live seafood; yes you heard live seafood for sale just around the corner. So it was off the Sheng Siong market I went, and what I came back with was an entire kilo of fresh, live green local mussels; slightly smaller than what I used to get back home in Sydney they’re still a nice little treat to eat!
With a bag of mussels in hand it was back home to try and make my version of Brussels Sprouts “A LA BIERRE BLANCHE (Hoegaarden beer, butter, celery, onion, coriander)”.
- 1 tablespoon olive oil
- 1 kg mussels, bearded and scrubbed
- 4 shallots (eschalots), finely chopped
- 2 garlic cloves, crushed
- 2 sprigs of thyme
- 2 bay leaves
- 2 sticks of leek
- 500 ml of Hoegaarden beer
- 2 tablespoons of finely chopped flat leaf parsley
- 150g salted butter, chopped into dice
- extra finely chopped flat leaf parsley, for garnish
- Heat a large saucepan over a high heat until very hot. Add the oil, mussels, shallots, garlic, thyme, leek and bay leaves and toss quickly.
- Add the beer, cover, and cook for 2-3 minutes or until the mussels begin to open. Add the parsley and toss through
- Heat a medium saucepan over a high heat. Strain the liquid from the mussels into the saucepan. Return the mussels, discarding any that have not opened, to the large saucepan, cover, and keep warm
- Bring the mussel liquid to the boil for 1 minute, add the butter and whisk until the butter has melted
- Place the mussels in a large serving bowl, pour over the butter sauce, sprinkle over parsley, and serve immediately
To accompany the mussels I used mom’s Philips Air Fryer (keeping with the Dutch theme of course) to cook up some frozen crinkle cut fries; they go awesomely well to mop up all the beer-butter gravy, and some squid salad to round of the evenings menu.