Moules Casserole

[Lesley C]

Moules Casserole

Serves 2 as Main Dish.

For great mussels, you need the right pot. Cast iron is too heavy. To be really authentic, you need individual mussel pots, a black, one-serving pot designed to increase the space for shaking during the cooking process. It’s deep, round lid is also ideal for storing the empty shells during the eating process. Look for them in restaurant supply stores.

This recipe is written for two individual mussel pots, It can also be doubled or tripled, and you can add ingredients like extra herbs, peppers or cream if desired. Just be sure respect the cooking times and temperatures listed.

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Moules Casserole

• 2 kg fresh mussels
  
• 2 T butter
  
• 2 T vegetable oil
  
• 1 medium yellow onion, peeled
  
• 1 branch celery, rinsed
  
• 2 medium carrots, peeled and rinsed
  
• 1 leek, white part only, washed
  
• 2 garlic cloves, peeled and minced
  
• A handful of fresh parsley, chopped
  
• 400 ml dry white wine
  
• salt and pepper to taste
  

Mayonnaise Dipping Sauce

• 2 T Dijon mustard
  
• 2 T Mayonnaise (Hellman's works well)
  
• 2 T (approx) 35% cream
  
• salt and white pepper
  
• A few spoonfuls cooked mussel juices* (optional)
  

For the Mussels

Rinse the mussels in cold water and discard any with cracked shells or that are open. Chop the onion, celery, carrots and leek into large pieces (about one inch).

Place a tablespoon of butter and oil in each pot over medium heat. When the butter starts to foam, divide the vegetables and garlic into the two pots. Cook, stirring occasionally, until the vegetables begin to soften. Add the mussels and half the white wine, cover, and turn the heat to high. Cook for 7-9 minutes (depending on the size of the mussels) shaking gently every so often. Just before the cooking time is up, pour over the remaining wine, sprinkle with chopped parsley, season with salt and pepper, and toss one last time. Keep covered until ready to serve.

For the Mayonnaise Dipping Sauce

In a small bowl, whisk together the mustard, mayonnaise and enough cream to soften the consistency. Season with salt and pepper. Just before eating, stir in the mussel juices. Serve with mussels and frites.

Keywords: Main Dish, Seafood

( RG211 )