Friday, March 13, 2009

Moules Farci

Recipe by Carey Auge 
Serves six as a starter
1.75kg (3lb 14oz) mussels
1 onion, roughly chopped
3 tbsp parsley, finely chopped
150g (5½oz) butter, slightly softened
1 clove garlic, crushed
1 tbsp finely chopped shallot
40g (1½oz) breadcrumbs
25g (1oz) freshly grated parmesan (optional)

1.Clean the mussels. Wash the mussels really well, scrubbing off any barnacles and removing any 'beards’. Tap each one on the side of the sink. If it doesn’t close when you tap it, throw it away
2.Put them in a pan with 150ml (5fl oz) water and the onion. Cover and steam over a medium heat for four minutes, shaking the pan now and then.
3.When the mussels have opened leave them to cool, then drain and tip on to the work surface. Throw away any that haven’t opened.
4.With the others, leave the mussel in half of its shell and discard the other half.
5.Mix the butter, garlic and shallot, spread a bit on each mussel and put in a single layer in a large gratin dish (or a few smaller ones).
6.Scatter on the breadcrumbs and the cheese (if using) and bake in an oven preheated to 190°C/375°F/gas mark 5 until golden – about 10 minutes.

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