Mussels and fish with leek, white wine and thyme broth
2 tsp olive oil 1 large leek, pale section only, thinly sliced, washed 2 garlic cloves, thinly sliced 6 fresh thyme sprigs 150ml white wine 2 large vine-ripened tomatoes, finely chopped 500g black mussels, scrubbed, debearded 400g firm white fish fillets, cut into 3cm pieces 2 tbs chopped fresh continental parsley 4 slices French bread stick (baguette) Baby rocket leaves, to serveHeat the oil in a large heavy-based frying pan over medium-low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute.
Increase heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.
Sprinkle with the parsley and season with pepper. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.
How To Cook Mussels - News
Store mussels in their original sack and keep that sack damp, or keep them in a bowl with a damp towel on top. When you are ready to cook your mussels, do the tap test to be sure each mussel is alive and healthy. Discard any with broken shells,
All were inducted as members of the Chaine, along with Chad Taylor of Hotel Valencia and Chris Cook of the Emily Morgan Hotel. While the group was started in 1248 as a guild for the top chefs of the realm — goose roasters for royalty –– its
Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley. 2. Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes.
dinner" with two lobster tails, mussels, shrimp, scallops and two ears of corn in a thick, heavy foil bag that goes from the freezer to the oven or an outdoor grill. "You can live in New York City in an apartment and have a lobster bake," she said.
Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute. Increase heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking
Learning to cook – working with mussels » Home & Living News
‘To make sure your mussels are good and fresh, they Must be alive when you cook them,’ says Nick Nairn in his cookbook Nick Nairn Cook School. ‘Any fishy pong means they’re past their best.’ He advises to discard of any mussels that have broken shells , and to give the open mussels a quick tap with the back of a knife to check that they slowly begin to close up. Once you’ve selected your mussels, you can clean and cook them.
How to clean fresh musselsThe beard or ‘sea anchor’ is what the mussel uses to attach itself to rocks or whatever it is growing from. Pull the beard hard to remove it – you will find it hanging between the mussel’s shells. Then, use the back of your knife to knock off any debris that is attached to the shells.
Fill a bowl with cold water and place your cleaned mussels inside it, then scrub them well . Drain the water and re-fill the bowl, scrubbing until every bit of debris has been removed. Once the water is clear you can drain the mussels in a colander. From there they should be cooked right away .
How to cook fresh musselsWhen choosing a pot, consider that the mussels shouldn’t fill it more than half way. Nairn advises to choose a big pan with a lid and to ‘heat the pan on your hottest ring until roasting. Have your wine or cooking liquid standing by.’ Use your hands to lift the mussels into the pan and avoid tipping them in so you don’t pour debris into the pot.
Pour whatever liquid your recipe calls for into the pot and place the lid on it. ‘Give the pan a couple of good shakes to make sure the mussels cook evenly,’ continues Nairn. He says the mussels will release a liquid into the sauce as they open and that this will quickly come to the boil.
Steam will start to escape from the lid. The lid will start jumping after three or four minutes which is a clear sign that the mussels are ready. Remove the pot from the stove and strain the mussels in a colander.
Catch the mussel juice in a bowl under the colander but be sure to strain the stock through a very fine sieve lined with muslin to remove any debris and grit. If you find that any mussels have not opened, it is best to throw them away.
How To Cook Mussels - Bookshelf
How to cook shell-fish
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Add the mussels to the pan and cover. Cook until the mussels open, 2 to 3 minutes. Remove the mussels from the pan as they open and remove them from the ...How to cook fish, recipes for preparing sea and fresh water fish for the table
TO BOIL MUSSELS. Clean the Mussels well in cold, fresh water, and remove those that should open while washed ; put in boiling water and boil with salt, ...Everyday Information Directory
How to Cook Mussels: 6 steps - wikiHow
How to Cook Mussels. It is simple to cook mussels by steaming. This article provides some information on how to choose, clean and steam the mussels.
How to cook mussels - how to clean and cook mussels including ...
How to cook mussels. Details on how to prepare mussels before cooking plus various cooking methods such as steaming, grilling and baking and how to store cooked mussels.
How To Cook Mussels
How to cook mussels: Tips and recommendations about buying, storing, and preparing mussels.
How To Cook Mussels | FinestChef.com
How to cook mussels by steaming - By Heather Vechionni. If you don't know how to cook mussels or have never tried before, the easiest cooking method is to steam them.
How to Cook | Mussel Industry Council
Everything you need to know about preparing, cooking, entertaining and planning a great event with mussels.