Issue No. 15

You'll need
A large pot with a lid (or a moules pot)
500g of fresh mussels in the shell per
person
1 Large Onion
1 Head of Celery
2 or more Cloves of Garlic
Bouquet Garni
Butter or Olive Oil
½ litre of water
1 glass of Dry White Wine
Parsley
Optional Extras: Cream; apple juiceor still
Cider orCalvados (apple brandy)
1. Rough dice the onion and celery and
sweat them in your biggest pot with some
olive oil (or butter).
2. Add the garlic and sweat the mix some
more (you do not want to caramelise or
colour any of this).
3. Add the water and a pinch of salt and
the wine (check it’s up to standard first).
4. Add the bouquet Garni. Let it all come up
to the boil and then add the mussels.
Cover and simmer for about 5 minutes or
until they have all opened. (Discard any
that didn’t open during the cooking
process).
Serve in bowls, cover with stock, sprinkle
some fresh parsley over and eat with fresh
baguette and good friends.
To give your moules dish a Normandy
twist, add a splash of flat (not fizzy) cider or
better still Calvados ( apple juice for those
on a detox) and then a couple of tablespoons
of cream. Always use heavy or
double as single will split.