Tag Archives: mussels

Lime and Coriander Chili Mussels

Lime and Coriander Chili Mussles
Lime and Coriander Chili Mussels
My Tasty Flavoured Butter
My Tasty Flavoured Butter
The Stuff That Friday Nights Are Made Of
The Stuff That Friday Nights Are Made Of

Last weekend I took a day off and had a long weekend in Schull, West Cork. While the weather wasn’t the best (of course it would rain on the day I took off), we still had a great time chilling out, eating, reading and watching movies. On Friday night we decided to make the most of the great fish shop on the main street and buy a big bag of mussels. We often get them when we’re down there as the fish is so fresh and only has a short journey of a couple hundred yards from the pier to the main street.

She Makes It So Appealing!
She Makes It So Appealing!

Mussels are extremely quick and easy to make, but a lot of people avoid making them as they perceive them to be awkward to prepare which couldn’t be further from the truth. I made and blogged Moules Marinere last year from Schull, but this time I decided to give it an oriental twist to warm and cheer us up with fresh chilli, lime juice and coriander. It worked really well and took no time at all to make.

We had chips with our mussels and ate them with the seasoned chili, lime and coriander butter we cooked the mussels in. It make sounds a bit strange having butter on your chips, but honestly if you try this you won’t regret it… Plus it means you don’t have to make a separate sauce, and who can say no to one less job in the kitchen?

Tips:

  • You will have a good bit of butter left over- I used a teaspoon of mine the next day on a piece of pan fried seabass, you could also use it as a seasoning on a steak or chicken breast. You could also use it in sandwiches, or on baked potatoes etc.
  • You will also have liquid left over the mussel pot, this would be the perfect base for a fishy soup, stew or chowder. You can freeze this if you don’t need it straight away.
Delicious Fresh Mussles With A Twist
Delicious Fresh Mussels With A Twist

Ingredients (Serves 2):

1 kg Mussels

1 glass white wine

Juice of 1 1/2 limes

2 cloves garlic

2 tbsp olive oil

Potatoes sliced into fingers (as many as you think you’ll eat, about 4-5 large potatoes- I used Maris Piper but Roosters work well too)

Coriander Butter:

75g Butter

1 large handful chopped coriander

Zest of 2 limes

1 red chilli deseeded and finely chopped

Juice of 1/2 lime

1.. Put the chopped potatoes in a large oven proof dish and coat with the olive oil. Put them in an oven at 190C stirring/shaking every 10 minutes to ensure cooked evenly. These will take about 40-50 minutes.

2.Scrub mussels removing any dirt. If any are open at this point, throw them out. (If any are closed after cooking, throw them out too).

3. Throw about 25g of the coriander butter into a large deep pot and add the garlic and let it simmer for a minute or two. Add the wine and let the alcohol cook off for 2 minutes. Add the juice of 1 lime and add in the mussels, put the lid on the pot. Stir every 30 seconds with a ladle. These will take only 2-3 minutes to cook, they are done when all the shells are open.

4.  Serve the mussels in a bowl with a few ladles of the juices. Squeeze the remaining juice of 1/2 lime over the chips and serve with a spoon of the coriander butter (I know it sounds so wrong, but really it’s not!)

Wash Your Mussles
Wash Your Mussels
These Look Ready
These Look Ready
Your Fresh and Zesty Butter Ingredients
Your Fresh and Zesty Butter Ingredients
Your Chips Are Ready For The Oven
Your Chips Are Ready For The Oven
Butter On Chips... Feels So Wrong... Tastes So Right....
Butter On Chips… Feels So Wrong… Tastes So Right….

Moules Mariniere

 

Enjoying the vino at L'Escale
Enjoying the vino at L’Escale
L'Escale, Schull Pier, West Cork
L’Escale, Schull Pier, West Cork

I am currently down in Schull, West Cork lazing around eating and drinking a few glasses of wine for the week. There is a pretty great posh fish and chip shop here on the pier called L’Escale where you get the days catch freshly served up to you. It’s yum. When we went we tried deep fried crab toes, monkfish and seafood lasagna and they were pretty tasty with a nice glass of white. Best of all you can sit out looking out over the pier as you eat.

 I got into a bit of a fishy phase after this and got the notion to make moules mariniere that night. I bought my bag of mussels from town and went about making this really easy recipe. You should be able to get fresh mussels in any fish shop in any town. Mussels are actually pretty cheap and despite people having a mental block over cooking shellfish, this is quicker and easier than any piece of meat you might want to cook. I serve mine with tartar sauce to dip the chips into. The recipe was adapted from Trish Deseines book Nobody Does it Better, which I would highly recommend as a really easy guide to French cooking. 

Moules Mariniere
Moules Mariniere

Ingredients (to serve two):

1kg mussels

30g butter

2 tbsp sunflower oil

1 garlic clove (finely chopped)

2 shallots (finely chopped)

1 handful of curley parsley (finely chopped)

1 ½ large glass white wine

black pepper

 

3 rooster potatoes (other potatoes are fine if you can’t get these)

Sea Salt (I find Maldon sea salt flakes the best)

 

For tartar sauce:

4 tbsp mayonnaise

Juice of ½ lemon

2 tbsp capers (chopped)

1 tsp vinegar (white wine vinegar preferable)

 

  1. The chips take the longest so put them on first. Heat the oven to 200C and cut the potatoes into fingers. Pat dry with kitchen paper and then throw into a baking dish and coat with some sunflower oil and salt. These will take about 30mins in total- while these are cooking prep for the mussels.
  2. Wash the mussels with a scrubbing brush removing all little “hairs” etc. With mussels there are only two rules. Firstly if there are any open mussels prior to cooking- throw them out. Only cook ones that are closed. Secondly, they should all open when cooked. If any remain closed after cooking- throw them out.
  3. Once the chips are cooked through (soft) then turn up the heat to about 220C (checking and turning regularly) so they crisp up a bit as the mussels cook.
  4. To make the tartar sauce to accompany the chips simply mix together the mayonnaise, capers, vinegar and juice of half a lemon.
  5. In a large deep pot heat the butter and oil, add shallots and garlic and let sweat with lid on. Add parsley, wine and black pepper and bring to the boil.
  6. Throw in the mussels and let cook for a 3-4 minutes. They are cooked when they are open. Turn mussels in pot once or twice when cooking.
  7. Serve in bowls or deep plates and ladle over the juices. Serve with chips and tartar sauce on the side.
Chop the Potatoes into Chips
Chop the Potatoes into Chips
Sweat the Garlic & Shallots
Sweat the Garlic & Shallots
Tartar Sauce
Tartar Sauce
 
Happy with my Feast!
Happy with my Feast!
Enjoy
Enjoy