Moules Mariniere Many of you will have had mussels Mariniere (Mariner style) when you have gone out to your local restaurant, so this week I am going to tell you how to prepare them yourself at home. Some of you, like me, love to walk the shores and collect your own mussels, those of you not so fortunate will have to rely on your local fishmonger or supermarket. Ingredients Mussels (in shell) 2 kg white wine 200 ml carrot (small) 1 pc celery stalk 1 pc onion (small) 1 pc spring onion 1 pc cream 100 ml Method 1. Wash, peel, wash and finely cut the vegetables into small dice or fine strips 2. Scrub the mussels to remove any dirt, barnacles or hair. Remove the beard (the hairy protuberance that extends from inside the shell) by grasping firmly and pulling 3. Place the mussels in a large pot with the white wine, cover and place on a medium heat (do not add any seasoning) 4. The mussels will cook via steam from the white wine and natural juices, shake every minute or so until all the mussels open. This will take approx. 4 minutes; discard any mussels that do not open. 5. Placing a colander over a bowl, drain the mussels well 6. Pour the cooking liquor into a clean pan and place pot back on stove, bring to a boil and allow to simmer until reduced to 100 - 200 ml, be sure to taste to make sure it is not too salty (a little garlic may be added at this stage) 7. Add the cream, bring to the boil and simmer until cream has thickened to a sauce consistency (this should take approx. 5 minutes) 8. Add the vegetables and place mussels back into sauce, toss well and serve 9. Eat with your fingers and be sure to serve some baguette (French bread) with it to soak up the sauce! Bon appetite! Chef's Tip This is a traditional French method of cooking mussels, the classical recipe does not use cream but the mussels are served only with the reduced cooking liquor thickened by whisking in cold butter or other thickening agent: beurre manié. Do not be tempted to add seasoning of any kind, the mussels will release plenty of salt themselves Frozen, pre-cooked half shell mussels are fine for this recipe, but when purchasing live mussels be sure to check them all. *They should smell fresh and have a briny aroma to them *They should be tightly shut *If any are open, then tap the shell. They should close up, if not, it means they are dead and should be discarded. *Cooking and consuming dead ones will very likely cause food poisoning, severe stomach cramps, vomiting etc