UK BBQ Mag Autumn 2017 - Page 20

"This is a reasonably simple dish which packs a depth of flavour and still allows the mussels to shine through. "

20

by Bill Gardner

Cooking

Mussels – Put the mussels and wine in the cooking pan, cover and cook for 3-4 minutes, shaking the pan a couple of times during this period or until they have all opened. Tip these into a colander over the bowl to collect and save the cooking liquid, there will be a mixture of wine and mussels juices in here which will be used for the sauce. Place the mussels in the warm covered serving dish/pot to add back later.

Sauce - With the pan back on the heat melt the butter, add the onion/shallot, curry powder, garlic and cook gently without browning for 2-3 minutes. Add the cognac and cook this away until almost evaporated (this provides an excellent background flavour to the sauce), stir in the flour and cook out for a further minute being careful to not let it to catch around the edges. Stir in the saffron, then gradually add the mussel cooking liquid holding back the last of this, as it may contain grit or sand.

Simmer the sauce for 2-3 minutes before adding the crème fraiche, simmering for another 2-3 minutes, reducing slightly. Season to taste. Add the mussels back to the pan and stir through, this can be done off the heat. Add the chopped parsley and stir before serving.

This is a reasonably simple dish which packs a depth of flavour and still allow the mussels to shine through. One of my firm favourites which added an interesting twist by cooking this on open flame which I really enjoyed, hope you try it!

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