100 recipes: Mussels

Best recipe
Moules marinière with cream, garlic and parsley – Rick Stein

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French: Moules marinières

Moules marinières is mussels cooked with white wine and herbs. It is traditionally from Brittany, France. A few years ago, a survey found that the average French person’s favourite dish was moules marinières.

When purchasing fresh mussels look for ones with firmly shut shells, and pry them open (if needed) with a knife before you serve them.

Julia Child recommends serving mussels with French bread and a light, dry white wine.

If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose seafood which are ranked “Green – Better choice”, such as Blue Mussels, and also a better choice are Green Mussels imported from New Zealand.

For choosing sustainable seafood:

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Tasty tomato salad recipe

tomato_salad

You’re probably wondering why there is even a recipe here for tomato salad. A few extra simple steps make all the difference from a soggy mess into something tasty.

We have used heirloom black Russian tomatoes in this dish. Any type of tomato will do, but make sure it is ripe and flavoursome. Consider varying the fresh herbs to whatever you have in the garden. Finely chopped shallots would also be suitable.

The dressing is a little on the generous size, so leave it in a glass jar in the fridge if you end up with too much dressing to tomato ratio (like I did).

Tasty tomato salad recipe

tomatoes, sliced
parsley, finely chopped
basil, finely chopped

Dressing

2 tbsp extra virgin olive oil
1 tsp red or white wine vinegar

  1. Slice the tomatoes and place them in a colander over a bowl to collect the excess juices. Sprinkle lightly with salt. Leave to drain for 15-30 minutes. Stir occasionally, but there is no need to press them.
  2. Arrange tomato slices on your serving dish. Top with the parsley and basil leaves.
  3. Mix the olive oil and vinegar together in a cup and then sprinkle the dressing over the salad.
  4. Leave to stand at room temperature for at least 10 minutes before serving.

Coq au vin and boulangere potatoes (French)

Coq au vin and boulangere potatoes

Cooked for the French entry of the Euro Cup and Plate challenge.

Coq au vin

8 organic chicken drumsticks
1/2 bottle red wine
2 bay leaves
2 sprigs of thyme
250g bacon, diced
60g organic butter
1 large onion
1 tbsp oil
30g plain flour
1 litre chicken stock
125ml Rosso Vermouth
2 tsp tomato paste (puree)
1½ tbsp softened butter
1 tbsp plain flour
2 tbsp chopped parsley

  1. Divide chicken into pieces, if needed.
  2. Put the wine, bay leaves, thyme, salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.
  3. Saute the bacon in a frying pan until golden. Lift out onto a plate. Melt a quarter of the butter in a pan, add the onion and saute until browned. Lift out and set aside.
  4. Drain the chicken, reserving the marinade,and pat the chicken dry. Season with salt and pepper. Add the remaining butter and the oil to the frying pan, and saute the chicken until golden. Stir in the flour.
  5. Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the Vermouth into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Pour over the chicken.
  6. Add the marinade, onion, bacon and tomato paste.
  7. Cook over moderate heat for 45 minutes, or until the chicken is cooked through.

Serves 4.

Variation: Saute a handful of button mushrooms in butter and add to the mixture with the bacon.

Boulangere Potatoes

1 kg potatoes
1 large onion
2 tbsp parsley, finely chopped
500ml chicken or vegetable stock
25g organic butter, cubed

  1. Preheat the oven to 180°C. Thinly slice the potatoes and onion (drag out the mandolin, if you have one).
  2. Build up alternate layers of potato and onion in a 20 x 10cm deep dish. Between each layer sprinkle with parsley, and season with salt and pepper. Finish with a layer of potatoes.
  3. Pour the hot stock over the top and dot with butter.
  4. Bake, covered with foil, on the middle shelf of the oven for 30 minutes. Check the potatoes and add more hot water or stock if needed to the potatoes remain submerged. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown.

Serves 4.