Please excuse me for not updating this blog as regularly as before. I can feel summer has arrived with her glorious beauty. After a long week either working in the office or spending at the gym, I just want to slow down and enjoy the sun. I still cook, but just want to reduce the amount of time in front of the PC…
I prepared this lovely Marinière of Mussels a few weeks back and totally love it. The recipe comes from Shannon Bennett, chef owner of Vue de Monde, a famous restaurant here in
Regardless of where it comes from, this is a very fine dish. Marinière refers to the method of preparing shellfish in white wine. There are not a lot of ingredients involved and the technique is utterly simple. The result, however, is superb. Despite the amount of butter and oil involved, the dish itself is quite light on the palate. This is a sort of dish you want to prepare in spring time, where the weather is mild. I have included linguine as directed by the recipe to make it a perfect light main course.
Here is the recipe for those interested. And please note that I need some help from you (please read the info at the bottom of the post! Thanks guys!).
Marinière of Mussels
Recipe from here
Ingredients (serve 2-3 as main course)
200ml olive oil
5 shallots, finely chopped
3 sprigs of thyme
2 cloves garlic, finely diced
2 kg large mussels, cleaned and debearded
2 cups dry white wine
1 onion, finely chopped
2 cloves garlic, crushed (extra)
100g good quality butter
1 cup basil leaves, shredded
Salt and freshly ground pepper
Heat 100ml olive oil in a heavy saucepan. Add shallots, thyme, garlic and cook over high heat until shallots are transparent and soft. Add mussels and white wine. Cover and cook for 5 mins or until the shells have opened.
Strain over a colander, reserving the juice of the mussels.
Loosen the mussels in their shells.
Cook the pasta until al dente, drain.
Heat the remaining olive oil n a pan, add onion and crushed garlic and cook until transparent and tender but not brown. Pour in the strained mussel juice and reduce by 1/3. Whisk in the butter, bring to the boil and cook for 3 mins. Stir in basil and mussels. Season with salt and pepper.
Place the linguine in the centre of each serving plate/bowl. Spoon over the sauce and serve.
This dish will be sent to Ruth’s Presto Pasta Night. Please check out the roundup tomorrow for more delicious pasta dishes.
In other news, I have been thinking to join CLICK event with the theme of noodles (please check out the link for more info). Basically, I can send in one of my noodle/pasta photo. The problem is I don´t know which one to choose! Sorry Bee and Jai for the delay! I am thinking between the above set and this photo of my fav vegetarian pasta dish.
Which one do you think I should choose? Comments will be appreciated (just say #1, #2, #3 or #4). Thanks guys!