This is one of those dishes that’s fast and simple to make, yet it yields and incredible reward of flavours to your taste buds. You can make it in 15 minutes or less. You may also want to toast some crusty French baguette bread, to dip into the garlicky, creamy, seafood broth. It’s quite common to also serve it with a side of French Fries called (Moules Frites). You’ll need both a small fork and a soup spoon. YUM! or should I say MIAM! Sometimes the simplest things are the best!
Firstly you’ll need to clean the mussels. Remove the beards by grabbing the beard firmly and pushing it towards the narrow part of the shell. If they are gritty and dirty looking, give them a scrub with a brush or a clean scourer. Place them in a colander and let running water wash away the sand as you give them a few tosses.
Slice the shallot finely. Keep aside.
Chop the parsley. Keep aside.
Place a pot large enough with a lid on high heat, (note, the pot should have at least one third of space left after adding the mussels).
Add the butter and once melted add the shallots and crushed or minced garlic. As soon as it starts to brown, deglaze the pot with the white wine, add the cream and all the mussels. Mix them well and cover with a lid. After 30 seconds give them a toss while keeping the lid on. After another 30 seconds add the parsley and give them another toss keeping the lid on. Cook for approx two to three more minutes (depending on size) and they should all be open. It’s quite normal for a select few to still be closed.
Serve with all the juices and eat immediately.
To eat, you can use the shell as mini tongs instead of using a fork. Serve with French Fries or with crusty toasted bread. There's no need to season as mussels are already salty.
By Joel Mielle
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