French Mussels Mariniere (Mussels Marinara)
Some tips:
When purchasing mussels, be sure they smell like the ocean.
A fishy smell is not good
Don’t buy any whose shells are cracked or open, those are likely dying or dead.
A fresh mussel contains a small amount of seawater that is important for the flavor of your recipe.
Clean the mussels under a running tap and don’t leave them in the water, this avoids losing the seawater they contain.
Mussels are best cooked the day you purchase them, but if you keep them overnight in your refrigerator, pour a handful of course sea salt over your mussels and they keep their shell’s closed
Ingredients for 4 persons:
4 to 5kg mussels, 2 celery stalks, 2 leeks, 2 red onions, 4 garlic cloves, 4 bay leaves, ¼ bunch of thyme, 4 tbsp olive oil, 2 glasses white wine, ½ cup crème fraiche, 7cl cognac, 30gr butter, A few turns with the Peppermill
Photography: Wessel Woortman
Video montage: Wessel Woortman
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