Saturday, January 24, 2009

Steamed mussels with aromatics

Ingredients (serves 4)
* 2kg black mussels, scrubbed,debearded
* 1/2 leek (white and pale green part only), cut into matchsticks
* 1 carrot, cut into matchsticks
* 2 celery stalks, cut into matchsticks
* 2 garlic cloves, thinly sliced
* 2 bay leaves
* 2 thyme sprigs
* 1/2 cup (125ml) dry white wine
* 1/2 cup (125ml) thickened cream
* 1/4 cup flat-leaf parsley leaves

1. Heat the steamer oven to 100°C. Place the vegetables, garlic, bay leaves and thyme in a metal pan large enough to hold all the mussels. Place in the oven for 2 minutes. Turn oven to 85°C, then add mussels and wine to pan and toss with vegetables. Cook for 12 minutes until mussels open (discard any that haven't opened after this time).
2. Using a slotted spoon, transfer mussels to a large serving bowl and set aside. Stir cream into the cooking juices, season to taste with salt and pepper, and return to the steamer for a further minute to heat through. Discard bay leaves and thyme. Pour the cream mixture over mussels, sprinkle with the parsley and serve.

Notes & tips
* This recipe is designed for a steamer oven.

delicious. - Page 115
Recipe by Valli Little


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