Moules Marinières
Moules Marinières the Claude Bosi way! This recipe includes brie, frozen raspberries and pickled cucumber for a taste sensation!
Ingredients
- 2 tbsp olive oil
- 1⁄2 onion, finely chopped
- 250g/9oz live mussels, debearded, cleaned and rinsed
- 300g of Brie de Meaux
- 175ml dashi
- 1 punnet frozen raspberries
- 100g pickled cucumber
Method
Tap the mussels against a hard surface and discard any that do not close.
Heat the oil in a pan and gently fry the onions and garlic for 3-4 minutes, or until softened.
Pour in the dashi and bring to a simmer, then add the mussels and cover with a lid for 4-5 minutes, or until the mussels have opened.
Discard any unopened mussels. Drain the juice and set the mussels to one side. Add the stock and brie to a food processor and blend together. Set aside. Take the mussels from their shells, and transfer onto a plate.
Sprinkle crushed frozen raspberries over the mussels, and top with diced pickled cucumber. Drizzle the sauce over the top. Drizzle with olive oil.
Ingredients
- 2 tbsp olive oil
- 1⁄2 onion, finely chopped
- 250g/9oz live mussels, debearded, cleaned and rinsed
- 300g of Brie de Meaux
- 175ml dashi
- 1 punnet frozen raspberries
- 100g pickled cucumber
Method
Tap the mussels against a hard surface and discard any that do not close.
Heat the oil in a pan and gently fry the onions and garlic for 3-4 minutes, or until softened.
Pour in the dashi and bring to a simmer, then add the mussels and cover with a lid for 4-5 minutes, or until the mussels have opened.
Discard any unopened mussels. Drain the juice and set the mussels to one side. Add the stock and brie to a food processor and blend together. Set aside. Take the mussels from their shells, and transfer onto a plate.
Sprinkle crushed frozen raspberries over the mussels, and top with diced pickled cucumber. Drizzle the sauce over the top. Drizzle with olive oil.
