À la minute preserved mussels
A dish that consists of two important steps - classic cooking and marinating/soaking in a delicious dressing. Can be attractively presented in a small tin as part of an amuse-bouches or tapas course.
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Ingredients
|
2 |
kg |
mussels |
|
50 |
g |
onion, minced |
|
50 |
g |
leek, finely chopped |
|
50 |
g |
celeriac, finely diced (brunoise) |
|
50 |
g |
carrot, finely diced (brunoise) |
|
50 |
g |
fennel, finely diced (brunoise) |
|
4 |
sprigs |
thyme |
|
4 |
leaves |
bay leaf |
|
2 |
dl |
white wine |
|
4 |
tbsp |
olive oil |
|
2 |
dl |
fennel-Chardonnay dressing, see dressing components |
Preparation method
- Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
- Heat some olive oil in a large mussel pot or another large pan with enough room to shake the mussels during cooking.
- Briefly sauté the vegetables in the oil and add the mussels, thyme, bay leaf, white wine and pepper.
- Increase the heat and bring to the boil. Shake the mussels a couple of times and boil until partially cooked.
- Heat the dressing until it is lukewarm.
- Remove the mussels from their shells and allow them to soak/marinate in the lukewarm dressing.
Serving suggestions
- Serve in an empty sardine tin as tapas.
- Use as part of a fish dish or amuse-bouche.
- Vary with different types of dressing to achieve a completely different result.