Moules Marinieres

Ingredient of the Month: Mussels


Cheap, plentiful, and native to our shores, mussels are one of the most sustainable types of fish or seafood you can find. Plus, it helps that they are delicious! Here are 3 recipes that show off their versatility.

Mussels are one of the ingredients in Stanley Tucci’s Fish Stew from his cookbook the The Tucci Table. This is a classic italian recipe – of course! – given a french twist with the use of saffron.

Tucci Table Fish Stew

Nina Parker uses pear cider to add a sweet, fruity twist to the classic Moules Marinieres recipe (main pic, above) from her book Nina St Tropez.

Finally, this Tagliatelle with Mussels recipe from the Saturday Kitchen Cooking Bible is a great midweek supper. The mussels work brilliantly in the spicy tomato sauce.

074-105 30-Minute Meals V2 SKCB.indd

TIP: To clean mussels, plunge them in a basin of cold, running water, scrubbing the shells well or rubbing them briskly against each other to get them nice and clean. Pull off the hairy ‘beards’. Discard any that have broken shells, or that do not close tightly when tapped. Don’t let them stand in water – they will open and lose their natural juices.

November 10th 2015  |  Comments are off for this post  |  More: , , , , ,