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Moules mariniere

RECIPE PROVIDED BY JAMES MARTIN, CHEF/MANAGER, PEERIE SHOP CAFE, LERWICK

“Get kids involved making simple fish dishes and I bet they will be more interested in cooking our local produce as they grow older.”

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When it comes to seafood, choose the best, choose Shetland.

SERVES 4

 

INGREDIENTS
  • 1.75kg / 4lb fresh Shetland Mussels
  • 1 medium finely chopped onion
  • 3 cloves finely chopped garlic
  • 200ml white wine (preferably Sauvignon Blanc)
  • 200ml double cream

 

METHOD
  1. Prepare your mussels by scrubbing them in cold water and pulling off the hairy beard bit on some of the mussels.
  2. Put them in a saucepan with the onion and garlic and white wine.
  3. Cover with a lid and turn the heat on quite high, cook for approx 5 minutes.
  4. Carefully lift the lid and check to see if all the mussels are now open. If not leave covered another minute.
  5. Once all the mussels have opened up turn off the heat and pour the cream into the pan.
    Swirl the mussels around a little, pour into a bowl.
  6. Serve with warm crusty bread and enjoy the taste of Shetland.

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