Gratin of Mussels in Garlic Butter
For me, mussels provide one of the most evocative flavours of
the sea around – and at the lowest possible price. This gratin of mussels sizzling in
their own juices and mingled with garlic butter is a truly sublime combination.
Serves : 6 as a starter or 3 – 4 as a light supper
Ingredients:
2lb 4oz / 1kg Mussels
3 Garlic Cloves,
peeled and crushed
6oz / 175g Soft Butter
1 tbsp Olive Oil
1 Shallot, peeled
and finely chopped
6 floz /
175ml Dry White Wine
1 tbsp Lemon Juice
2 rounded tbsp Finely Chopped Parsley
Salt and Freshly
Milled Black Pepper
Instructions:
- Tip
the mussels
into a sinkful of cold water and, using a brush,
give each one a scrub and pull off the little hairy beards. Discard any
broken mussels and, if any are still open, give them a sharp tap with a
knife to see if they close. If they don't respond and shut tightly, throw
them away. When all the mussels are clean, swirl them around in more cold
water to get rid of any last remaining bits of sand or grit.
- Pre-heat
the oven to Gas Mark 8 / 450°F / 230°C).
- Heat
the olive oil
in a large, solid pan that will hold the mussels
comfortably, add the shallot and cook
it over a low heat for about 5 minutes, or until just soft.
- Add
the wine, and when it just comes up to the boil, tip in the prepared mussels and put
on a close-fitting lid.
- Keeping
the heat at medium, cook the mussels for about
5 minutes, shaking the pan once or twice.
- Remove
the lid and, using a draining spoon, lift the cooked, open mussels out of
the pan. Reserve the cooking liquid containing the precious juice that
flows from the mussels
as they open, and throw away any mussels that are still closed.
- Have
ready a sieve lined with fine gauze, then strain
the cooking liquid through it into a bowl, discarding the shallot. Now
rinse out the pan, then return the liquid to it.
- Place
the pan over a high heat and reduce the liquid down to about 2
tablespoons. This concentrates the lovely fresh sea flavour.
- Meanwhile
pull away the top shells of the cooked mussels and
discard them, then arrange the mussels in their
half-shells on the baking sheet.
- In a basin combine the butter, garlic, lemon juice and
chopped parsley
together with the reduced mussel cooking
liquid. Then season well with salt and freshly
milled black pepper.
- Now put a blob of the butter mixture on
to each mussel,
place the baking sheet on the top shelf of the oven and cook for 5 – 8
minutes, or until you hear the butter sizzling
nicely.
- Serve them absolutely immediately on warm plates with
lots of crusty baguette to dip into those wonderfully flavoured juices.
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