Moules mariniere is the French name for mussels cooked with white wine, onions and herbs — these aromatics seep into the mussels as they steam open. Serve with a fingerbowl of warm water and a slice of lemon.
|14||Mussels, or 6-7 per person|
|2||Garlic cloves, crushed|
|50 ml||Dry white wine|
|1 handful||Parsley, chopped|
- Scrub and de-beard the mussels.
- Melt the butter in a pot with a lid. It should be large enough to hold all the mussels. Add the shallot and garlic and cook slowly until soft.
- Increase the heat and add in the cleaned mussels, white wine and lemon juice. Cover the pot with the lid and steam until opened.
- Take mussels out of the liquor and place on a warmed soup plate.
- Reduce mussel broth for 3-4 minutes, pour over mussels and garnish with parsley and freshly ground black pepper.
- Serve with fresh crusty bread and rouille (see below) on the side.
- Heat the oven to 180C.
- Place the capsicum on a baking sheet and roast in the oven for about 20-30minutes or until soft. You can also blacken them on a gas hob.
- Remove the capsicum from the oven and place in a plastic bag to steam.
- When cool, rub off the blackened skin with a paper towel.
- Make a small incision in tip of the capsicum. Let the juice inside drip out into a bowl.
- Cut capsicum in half. Remove and discard the seeds and white membrane. Roughly chop.
- In a blender or food processor, blend the chilli, garlic, capsicum and capsicum juice until smooth.
- With motor running, drizzle in the oil. Add the breadcrumbs and blend until smooth.
- Season with salt and freshly ground black pepper.