Making Moules Mmmmm
August 18th 2008 08:23
I've recently discovered Moules, really that just is the fancy (read: french) way of saying mussels. I first had them at the Belgium Beer Cafe in Canberra, where for about twenty bucks you can get a big bowl of them, fresh and steaming served with another big bowl of crisp and salty frites (that's right, the fancy way of saying hot chips, or french fries if you will). They also have lots of great beer, served in fancy cups, which can be hard to replicate at home.
Word on the street is that in all their shellfishy glory, Moules are the national dish of Belgium. When I think of this little country, another type of mollusc springs to mind, but of the chocolate seashell variety. I have never got my head around the concept of shaping pralines into the fruits of the sea- but those flemish kids seem to love it. But I digress, here is how to save yourself twenty bucks and make your own moules...
Buy some Mussels - fresh is best!
Lots of people say to scrap the beards off (which is a fancy way of saying pulling the funky green fuzz away from the lip of the mussel) but I don't think it really matters - a bit like de-veining prawns you either get into it, or you just don't care.
Get a big stockpot, throw in some chopped up shallots, or leek (anything from the onion family will do)
Throw in a cup of white wine (don't throw in the glass you are drinking)
add the mussels (I usually get about a kilo)
then, steam those babies over a medium heat on the stovetop with the lid on, occassionally giving them a stir around to make sure they all cook
They won't take more than a couple of minutes to cook- you will know when they all open up
Add a few blobs of butter and a good handful of parsley, stir it around so the butter melts (If you don't have butter, I find cream is also delicious)
Serve straight away - with frites or some crusty bread!
Don't try and force open the ones that haven't done so themselves - you don't want to be eating them as they le bad mussels.
Moules also rate highly for the fun factor of getting to play with your food; eat your first one and then use the empty joined shell as pinchers for pulling out and eating the other moules.
Mmmmm Mmmmm
Of course, if you couldn't be bothered, just go to the Belgium Beer Bar (but be sure to take a designated driver with you).
Word on the street is that in all their shellfishy glory, Moules are the national dish of Belgium. When I think of this little country, another type of mollusc springs to mind, but of the chocolate seashell variety. I have never got my head around the concept of shaping pralines into the fruits of the sea- but those flemish kids seem to love it. But I digress, here is how to save yourself twenty bucks and make your own moules...
Buy some Mussels - fresh is best!
Lots of people say to scrap the beards off (which is a fancy way of saying pulling the funky green fuzz away from the lip of the mussel) but I don't think it really matters - a bit like de-veining prawns you either get into it, or you just don't care.
Get a big stockpot, throw in some chopped up shallots, or leek (anything from the onion family will do)
Throw in a cup of white wine (don't throw in the glass you are drinking)
add the mussels (I usually get about a kilo)
then, steam those babies over a medium heat on the stovetop with the lid on, occassionally giving them a stir around to make sure they all cook
They won't take more than a couple of minutes to cook- you will know when they all open up
Add a few blobs of butter and a good handful of parsley, stir it around so the butter melts (If you don't have butter, I find cream is also delicious)
Serve straight away - with frites or some crusty bread!
Don't try and force open the ones that haven't done so themselves - you don't want to be eating them as they le bad mussels.
Moules also rate highly for the fun factor of getting to play with your food; eat your first one and then use the empty joined shell as pinchers for pulling out and eating the other moules.
Mmmmm Mmmmm
Of course, if you couldn't be bothered, just go to the Belgium Beer Bar (but be sure to take a designated driver with you).
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