Les Moules de la Mere Bonnier

Home cooks and “seafood” fans are usually don’t think too much about how to cook mussels. You can eat it without any condiments, or just bake it with cheese. You can say that mussels are delicious themselves and I won’t deny it, but I can tell you how to make them even tastier and reveal new notes of their taste. Even the most beautiful girl can improve something in herself – character, laugh, style, and she will become even more beautiful. The same thing with the mussels.

Les Moules de la Mere Bonnier

Difficulty Level: Medium

Calories: 500

Cooking Time: 40 min

Ingredients:

100g bacon
50g onions
50g shallots
Thyme, to taste
500g mussels (de bouchot)
100ml raspberry vinegar
300ml white wine
200g “Café de Paris” butter
Croutons, to taste
200g confit duck gizzards
Chopped parsley, to taste
Pepper, to taste
Salt, if needed

Instructions:

Scrub, clean and de-beard the mussels.
Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid.
Sautee the shallot, green onion and thyme until it is soft but not browned.
Add the white wine and raspberry vinegar, and bring it to a boil.
Cover the pot and let the mussels steam for 3-8 minutes until all the mussels are open..
As soon as most of the mussels are open, turn off the heat and toss in the “Café de Paris” butter.
Cover for a minute
Garnish with croutons, confit duck gizzards and parsley.
Then season with salt and pepper to your preference.
Serve with an extra bowl for the shells.