It's a 'wine fact' that we cook better when there is a little bit of wine in the dish, and a little bit in our glass
The other night, Mrs WP came across an old recipe for Moules Marinieres... a favourite dish discovered on holiday in France. There is always* some white wine in the house and a there happened to be some seafood in the fridge that needed to be cooked. One can't argue with this sort of fate, not even if calories are being counted pre-wedding.
It turned out to be a slightly modified version- Seafood Marinieres we will call it - and it was absolutely delicious. So delicious that it would be completely unfair not to share the recipe with you. It's easy, it involves seafood and wine and it is bound to impress anyone who you might be willing to share it with!
Seafood Marinieres (for 2)
(you can make it with just mussels and call it Moules Marinieres if you like)
Gather the following:
1 bottle** of white wine - we recommend Riesling
1kg scrubbed and de-bearded mussels
Any other white fish chopped into cubes, prawns or scallops that you have in the fridge
50g butter cut into 2 x 25g pieces
1/2 cup of cream
2 brown shallots diced finely
1 cup of fresh parsley chopped
1 bay leaf
1 sprig of thyme
Freshly ground salt and pepper
Crusty bread or freshly cooked spaghetti to serve
1) Pour yourself a glass of wine
2) Heat 25g of butter in a large frying pan (one with a matching lid) and add the shallots, half of the parsley, the thyme, the bay leaf and a good cracking of salt and pepper as well as 100mL of the wine
3) Cook the 'other' seafood until it is half way to being ready and then add the mussels and another 100mL of white wine
4) Hold the lid on firmly and shake the pan vigorously making sure the liquid moves over all of the seafood
5) Shop shaking the pan and have a sip of wine, that is the hard bit done.
6) As the mussels open remove them from the pan along with the cooked seafood pieces, and place them straight into serving bowls
7) Once you have removed all of the seafood, strain the pan juices and bits through a seive and put the liquid back into the pan.
8) Bring the liquid to a simmer and add the other half of the parsley and remaining butter. Once the butter is melted, reduce the temperature and stir in the cream.
9) Pour this delicious sauce over the seafood and serve immediately with a fresh glass of wine and some crusty bread or fresh spaghetti.
In the words of Julia Childs... Bon Appetit!
* Most of the time
** Sometimes you need 2 bottles of white wine***, depending on who you are sharing with
*** Always drink responsibly