Le Creuset Toughened Non-stick 30cm Stir-fry Pan

Serves 4 as a starter, 2 as a main course

Fresh mussels are one of the simplest dishes to cook and one of the most delicious. In this recipe they are cooked with a few fresh herbs and cider. The depth and shape of the stir-fry pan, used with an optional glass lid, is almost the same as a traditional “mussel cooking pot” found in Brittany, so a very authentic recipe can be produced.

Note: the preparation of mussels for cooking is important, see below

INGREDIENTS: 

2 kg (4 ¼ pounds) fresh mussels
4 shallots, peeled and chopped finely
2 cloves garlic, sliced very thinly
Few sprigs fresh parsley
Few sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
250ml (1 cup) dry cider
2 level teaspoons cornflour
125ml (½ cup) double cream
1 tablespoon fresh chives, chopped finely

Preparation of mussels before cooking:  Under running water scrape off any barnacles or mud. Pull out the black hairy beard which protrudes through the front opening edge of the shell. Discard any mussels where the shell is broken or damaged. Sharply tap any half open shells and do not use any that do not close immediately. If possible leave the mussels soaking in clean water for at least 2 hours before cooking, as this will remove any sand and excess salt.

1. Put the shallots, garlic, parsley, thyme, bay leaves, peppercorns and cider into the stir-fry pan. Cover with the lid and bring to a boil. Reduce the heat and simmer for 5 minutes.
2. Drain the soaking mussels, taking care to avoid any sand which may have accumulated in the base of the bowl. Tip the mussels into the hot liquid, cover immediately and cook briskly for 4 – 5 minutes, shaking the pan occasionally.
   
3. Using a slotted spoon transfer the mussels to a large warmed serving bowl. Discard any mussels that have not fully opened. Use the lid to cover the bowl to keep the mussels hot. Remove the herbs from the cooking liquid.
   
4. Put the pan back on to the heat and boil rapidly for 3 – 4 minutes. Blend the cornflour with a little of the cream and stir this into the cooking liquid with the remaining cream and half the chopped chives. Cook until the sauce has thickened. Taste and season with salt and freshly ground black pepper.
   
5. Pour the sauce over the mussels and sprinkle the remaining chives over the top. Serve immediately with crusty bread to soak up the juices.

UK terms                                   USA terms

Cornflour                                  Cornstarch

Double cream                           Heavy cream

SC/November 2008