Moules Marinière with Green Laver and Pepper Dulse RecipeOrigin: Britain Period: Modern |
Ingredients:
1kg fresh mussels 
Moules Marinière with Green Laver and Pepper Dulse Preparation:Method:Prepare the mussels by scrubbing thoroughly and de-bearding (pudding away the hair-like strands at the base of the mussel) under cold, running, water. Soak the green laver in fresh water then drain and chop roughly. Also chop the pepper dulse, drain and chop very finely. Meanwhile, melt 50g of the butter in a large saucepan. When foaming add the garlic and shallots. Fry for 2 minutes, stirring constantly, then add the white wine, green laver, pepper dulse and bay leaf. Cook and cover over medium heat for about 4 minutes more, or until the shallots are soft (but not coloured). At this point bring the mixture to a boil, add the mussels then cover the pan securely and cook over high heat for about 3 minutes, shaking the pan occasionally to ensure even cooking. Strain the mussels into a colander set over a large saucepan and discard any mussels that have not opened. Transfer the mussels to a large, warmed, serving bowl. Place the pan containing the cooking liquid on the hob then beat in the remaining butter and the parsley and bring the mixture to a boil. Take the sauce off the heat and immediately pour over the mussels. Serve immediately, accompanied by plenty of warm, crusty, bread. |
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