from The Cast Iron Way to Cook (page 16)by Le Creuset
This was very good, but the Instruction “cover with lid and head on top of the hob over a medium heat for 2 minutes. Reduce the heat and continue to cook for a further 4-5 minutes,” didn’t work. No steam to cook to mussels. None of them opened. So my instruction is bring to boil (with lid on) then reduce to a simmer for 4-5 minutes with lid on. That worked perfectly, they all opened.
Mussels steamed in white wine (Claymore, Joshua Tree Clare Valley Riesling).
Then remove the mussels and reduce the juice with Echalion shallots, garlic and black pepper. Echalion shallots are a cross between an onion and a shallot and apparently sweet and juicy. Never seen them, and no shallots were available so I substituted a red onion.
Finish with by whisking in butter, and return the mussels to the sauce to hot, and serve with parsley and lemon wedges, and crusty bread.
Delicious and simple.
Leave a comment