Christopher’s Moules
There’s as many versions of Moules as there are bloggers on Lower East Side. This is the way I do it. Skip the fries and buy some good bread to scoop up the sauce with!
Ingredients
This recipe serves 4. (Click here if you want to convert measurements)
- 1 bag of blue mussels
- 1 bottle of Petit Chablis
- 1 bottle of cheap ass white wine
- Fresh thyme
- 1 large shallot, finely chopped
- 4 garlic cloves, finely chopped
- Parsley, finely chopped
- 7/8 cups of cream
- Butter
- Olive oil
This is how you do it
Throw butter and olive oil in a large pot on medium heat. Add shallots, garlic and thyme and let it simmer for a while. Once the shallots are soft, add 2 glasses of white wine – the cheap ass one. While it simmers for about 30 minutes on low heat, open up the Petit Chablis and have a glass, it is after all one of the perks of being behind the pots.
Now clean the mussels and check that they’re alive. Any open mussels should close if you tap on them – if they don’t, throw them away. Bring the heat up and throw the mussels in, cover with a lid and let them cook for 4-5 minutes. Shake the pot every now and then. They’re done once they’ve all opened up. Lift the mussels out and set aside, pour the cream in and reduce for 5 minutes. Throw the mussels back in, give it a stir and sprinkle it with chopped parsley before serving piping hot with toasted, rustic bread.
Recommended booze
White Burgundy (The Louis Jadot is amazing and great value for money) or any Petit Chablis.
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