THE WHITE-WINE REEF-MIST
(Our Play on Moules Marinières)
Ingredients: 1kg Fresh Mussels (cleaned), 2 Shallots (minced), 3 cloves Garlic (minced), 1 tsp Black pepper, 1 tsp Dried Thyme, 200ml Dry White Wine, 50ml Double cream, 50g Butter...
Ingredients
- 1kg Fresh Mussels (cleaned)
- 2 Shallots (minced)
- 3 cloves Garlic (minced)
- 1 tsp Black pepper
- 1 tsp Dried Thyme
- 200ml Dry White Wine
- 50ml Double cream
- 50g Butter
Cooking Method
- The Architect Sauté shallots and garlic in butter until soft and sweet.
- The Bloom Add thyme and pepper with a 30ml splash of wine; the steam will release the sharp aromatics.
- The Swell Pour in the remaining wine; bring to a rolling boil for 1 minute.
- The Marriage Add mussels; cover tightly and cook for 5 minutes until shells open. Stir in the cream.
- The Final Flourish Finish with a massive hit of raw fresh parsley and serve with crusty bread.