Chef’s Monthly Recipes
Each month, our Head Chef Stuart Mead, will show exactly how to make a stunning dish to delight your guests, family and friends. The dish will be designed to use seasonal ingredients available for the time of year. The recipes will be easy to follow and leave you with beautiful results. Let us know how you get on.
February 2012 – Mouclade
Ingredients:
1kg fresh mussels, cleaned
125ml white wine
2 shallots finely sliced
½ leek finely sliced
142 ml double cream
1 tsp curry paste, madras recommended but it's down to your personal taste
Splash of lemon juice
Salt and pepper
Chopped fresh coriander
Olive oil
Method:
Rinse mussels and throw away any that will not close
Fry off leeks and onions for two minutes in a splash of olive oil
Add curry paste and fry for a further minute
Add mussels and wine, cover and boil for 3-4 minutes
Add cream, re-cover and boil for a further 2 minutes
Season with salt,, pepper and a splash of lemon juice
Discard any unopened mussels and sprinkle with the coriander
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