Rachel Roddy’s Recipe for Breaded Mussels | beginning


Eat more mussels. For a while I had written this on a Post-It stuck in the fridge. Perhaps my most successful note was in the fridge (certainly more effective than the one that reminds everyone to shut the door firmly), which helped mark endless meals while downing the milk.

I remember writing it. It was after throwing in a used copy of Jenny Baker’s Simply Fish, a practical, well-planned recipe book and guide that shines thanks to its simple, clever writing. I especially like the pros and cons sections. Sharks – don’t worry – make really excellent food and being cartilaginous they have no irritating bones. Barbel – good fighter but bony and needs seasoning. Smelt – fresh scent of cucumber and rush, makes for delicious eating: pick them up if you see them. Nice and inexpensive mussels: Don’t panic about preparing it—it’s a lot less of a chore than new potatoes.”

The peeled mussel looks like a cross between a gem and a fast car, has orange flesh – always welcome, especially this time of year – bring their own wines. Moreover, mussels, whether wild or farmed, do not need feed, antibiotics, or agricultural chemicals, and their effect is positive. They are “mini-pumping stations”, filtering bivalves capable of recycling 10 gallons of water per day, thus cleaning the waters in which they live, both in the open sea and in farm ponds. Great for the environment, and potentially problematic when it comes to eating, so it’s a good reason to listen to someone who knows the cleanest places to collect them from. Or buy cultured mussels, which are grown under strictly controlled conditions and are generally sweeter and certifiably more fattening than the wild ones, anyway, though the wild ones make better wines.

While mussels are best eaten the day you buy them, they can be kept overnight in a bowl of cold water—just feed them with a tablespoon of flour or oatmeal (which is endlessly satisfying for kids). To clean mussels, first wash them in a few changes of water, then remove the hairy beard and use a pan scraper or zigzag knife to scrape away any mussels or mussels. Get rid of any cracked or open shells. If you’re not ready to cook yet, put her in a bowl of clean, cold water, and feed her this time with a teaspoon of salt.

mussels au gratin Stuffed mussels

to equip 20 minutes
cook 10 minutes
serves crowd

1 kilo of musselswashed and beards removed
100 ml white wine
120 grams of soft white bread crumbs
1 clove of garlicPeeled and minced very finely
2 tablespoons of finely chopped parsley
1 teaspoon of dried thyme
2 tablespoons of grated Parmesan cheese
zest
1 unwaxed lemon
3 tablespoons of olive oil
Plus an extra spray
salt

Place the mussels in a large saucepan with a lid, add the wine, place over medium heat, cover and cook, shaking gently, for about three minutes, until the mussels open. Pull it back out as soon as you do, so it won’t get rubbery, and keep the cooking juices in; Ignore anything that doesn’t open.

Separate the hinged top shell from the mussels, leaving the meat in the bottom half (if any mussels are particularly small, lift them out and pair with another small shell in their half-shell boat).

Mix the breadcrumbs, garlic, herbs, Parmesan cheese, lemon, olive oil, and 2 tablespoons of the mussel liquid, then divide between shell halves and press gently. Arrange the mussels on a baking sheet, drizzling with more olive oil, and place under the broiler for two to three minutes, or until the crumbs are golden and slightly crunchy. Serve immediately while it is still hot.

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