Moules Marinières on the Braai/BigGreenEgg
Well thanks very much for all your comments and support after my little rant last week, it's great to know that you are so supportive and enjoying this blog. This week I’ve decided to do something a little different and gone Mediterranean and will be braaiing Moules marinières. This is not something I’ve ever tried but Jan has been asking for this dish for a while and I thought why not. OK, it might just be a starter for most South African guys but you can always have a great steak or ribs as a main course!
Living on the south coast of the UK, I have access to really fresh mussels and this is important, the fresher the better. If you are lucky enough to live on a breach where you can go and pick your own, send us a pic so we can all be jealous.
Do not scrub the shells as the colour will transfer during cooking giving an unappetising grey colour to the dish. Discard any mussels that float or remain open when tapped against the side of the sink and never eat any that don’t open after cooking.
SERVES 4: PREP: 10MINS: COOK TIME: 15MINS
Ingredients for the Moules Marinières:
- 2kg Fresh Mussels
- 250 ml fish stock
Ingredients for the (Roux) Creamy garlic sauce:
- 250g butter
- 100g flour
- 750ml milk
- 500ml fish stock
- 100ml fresh cream
- Salt and freshly ground black pepper to taste
- 4 x Cloves garlic, finely chopped
Method of cooking the (Roux) Creamy garlic sauce:
- Preheat the braai to 180°C 350°F.
- Melt the butter and add flour. Stir until a roux is formed.
- Heat together the milk and 500ml of the fish stock, then gradually add them to the roux, stirring, making sure no lumps form.
- Add the cream and simmer for about 10 minutes.
- Add seasoning, garlic and set aside to be added back to the mussels later.
Method of cooking the Mussels:
- Preheat the braai to 300°C 572°F.
- Wash the mussels under cold running water in a sink, removing any beards and barnacles. “There's no substitute for the sea-fresh taste of fresh mussels. But don't try to cut corners. It's vital that you clean the mussels and remove the beards. The end result is well worth the labour.”
- Place an empty saucepan (just large enough to hold the mussels) over a high heat on the braai and allow to get very hot.
- Pour in the mussels and a loud hissing noises will be heard, then pour in the 250ml fish stock (this will boil rapidly) and cover immediately with a lid.
- After about 5 minutes the mussels will open and most of the moisture should have evaporated.
- Reduce the heat, then add the creamy garlic sauce to the saucepan and cook for a further 5 minutes.
Remove the mussels from the saucepan with a slotted spoon, discarding any that have not opened properly. Place in a serving bowl and pour over the creamy garlic sauce. Garnish with the leeks, carrots and chives. All that is left to do is serve with some freshly made bread (see my recipe here) or some shop bought French bread if you are short of time and serve immediately.
It smelt absolutely fantastic, unfortunately as I’m allergic to shell fish I could not try them but the look on Jans’ face said everything :-) . Enjoy, this dish just looks fantastic and it only takes a few minutes to make. As usual please leave any thoughts or suggestions in the comments area below.
Until next week,