Ingredients
-
For the mussels
-
1kg mussels
-
20 g Shallots
-
100 ml white wine
-
100 ml fish stockor shelfish stock
-
10 g parsley
-
for the Duxelles of Mushroom
-
150 g mushroombutton mushrooms
-
10 butterunsalted butter
-
10 g Shallotsfinaley chopped
-
25mlwhite wine
-
1 tablespoon parsley
-
1 pinch salt
-
1 squeeze Lemon juice
-
for the mussel veloute
-
10 grams butterunsalted
-
20 grams Shallotsfinely chopped
-
50 ml white wine
-
200 ml cooking juicesthe cooking juice of the mussels
-
200 ml shellfish stockor crab stock
-
100 ml pure creamheavy cream 45% fat min
-
20 grams beurre manie10 gr of butter +10 grams of flour
-
150 grams Duxellesuse the duxelles made earlier
-
1kg musselsall of the unshelled mussels previously cooked
-
Directions
This Mussel pie recipe (called the moule au gratin In France) is a great recipe for any occasions. This delicious recipe is composed of Mussels pre cooked in the Mariniere style which are then mixed with a duxelle of Mushrooms and a creamy shellfish veloute. The Mussel bake can be topped with cheese or bread crumbs before it is broiled for a few minutes in the oven.
Steps
|
1
Done
|
start by preparing the mariniere the musselsstart of but peeling and chopping the shallots parsley together. then put a large pan on medium heat and start by melting the butter. when melted add the shallots an parsley mix, let the mix cook for a minute. add all of the mussels in (previously cleaned) and stir well. pour now the stock and wine and give the mussel another stir. turn the heat on high cover the pan and let the mussel steam for 5 minutes (or until they are just open). when done turn the heat off remove the mussels from the pan and take them out of their shell one by one and set aside in a clean container for later use. lastly drain the cooking juices form the mussels and and reserve that "stock" in a container for later use. |
|
2
Done
|
Prepare the Duxelles of MushroomTrim first all of the mushrooms and chopped them finely using a food processor and peel and finely chop your shallots. Then, in a large enough saucepan on low heat, start by melting the butter. when the butter has melted add you shallots and let them "sweat" for just a few minutes. add your wine and reduce until almost dry. add now the finely chopped mushroom, stir well salt to taste, add a squeeze of lemon juice and let the mushroom cook gently (uncovered) until all the vegetation water has completely evaporated ( as shown in the video). when dry turn the heat off and stir through the finely chopped parsley. |
|
3
Done
|
Make the velouteusing a large enough sauce pan start by melting the butter. when the butter has melted add the finely chopped shallots and let them cook gently for a few minutes.add now the white wine and reduce untill amost dry. add now the mussel cooking juices (previously made) plus the stock (shellfish or crab stock) and let reduce by a one third. stir now the cream through and let reduce by a third again. add the thickening agent (cornstarch, or beurre manie) little by little until you get the desired consistency. add the duxells of mushroom to your taste (depending on how how strong of a mushroom flavour you want to get. then finally add the un-shelled mussels in. let simmer gently for 5 minutes and the veloute is done. (check the video to have a better idea on how to do it) |
|
4
Done
|
Dress up the pie dishes and broilpour your mussel veloute mixture in either individual dishes or one large pie dish. cover the top with breadcrumbs or grated cheese (cheddar or emmentaler) . finally put the dish or dished under the broiler at 200 C / 400F for just just a few minutes until a crust has formed on top of the pie(s). if you use breadcrumbs be careful as the crumbs can burn easily so keep an eye on it. when its nicely gratinated take them out and serve immediately. serve with an Alsatian pinot blanc or equivalent like a pinot gris |
