Thursday, September 9, 2010

Mussels Mariniere with NZ Chef Steve Morris

We know a lot about New Zealand and the great food there, we lived there for several years.
So, we present chef Steve Morris, with over 30 years experience, who is educating the the world online.

He offers online tutorials on every Friday,  teaching the basics in his 'Raising the Standard' series.

We hope you enjoy the video, and here's his recipe for mussels mariniere.

You will need:

- 24 mussels
- 75 gr shallots finely chopped
- 1 garlic clove crushed
- 500 ml white wine
- 20 gr Italian parsley stalks
- 100 ml cream
- 75 gr butter
- 75 gr flour

Here's what you do:

Wash and scrape the mussel shells.

To begin preparing the sauce, combine the butter and flour into a paste and set aside.

In a large pot place the white wine, shallots, garlic and parsley stalks, then cover with a lid and bring to the boil.

Add half the mussels, making sure to replace the lid immediately to maintain heat.

When mussels start to open, remove from pot and repeat the process with the second batch.

Add cream to liquid left in the pot.

Remove the beards then release the mussels from the shell and set aside while you finish the sauce.

Once the mixture is creamy and boiling, whisk small knobs of butter and flour paste. When thickened strain
through a fine sieve.

Add some of the chopped parsley.

Place the mussels into a serving bowl, ladle over the mariniere sauce.

Serve with crusty, fresh bread.