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Wednesday, September 21, 2011

Mussel Madness

@ 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)”.
Ingredients
  • 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
Directions
  1. 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.
  2. Add the beer, cover, and cook for 2-3 minutes or until the mussels begin to open. Add the parsley and toss through
  3. 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
  4. Bring the mussel liquid to the boil for 1 minute, add the butter and whisk until the butter has melted
  5. 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.

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