Rootling in the freezer is usually a voyage of discovery,
but I’ve tried to be disciplined recently by having an inventory of the
contents so that I don’t miss anything. With this in mind I noticed I had a
pack of blue lip mussels (you know the sealed vacuum pack type). Mussels make
me dream of France and Moules Frites on the quayside at La Rochelle. Trying
to make them at home never quite replicates the experience.
However, I came across a recipe for baked garlic mussels
with couscous and thought I can do that. So I did…
Preheat oven to 355F. Combine 3 crushed garlic cloves, 1 tbs
of grated ginger with 180ml of boiling water. Let it steep for a few minutes,
then pour it over 150g of couscous in the bottom of a baking dish. Add in 30g
of melted butter.
Top your couscous with your mussels, cover with foil and
bake for 20 minutes until the mussels have opened and the couscous has absorbed
all the liquid. Top with coriander and supposedly serve with lime, but I didn’t
have any, so used lemons instead. (I’m a rebel)
My mussels were already cooked (and so were already open when I took them out the packaging), so I put them in the oven halfway
though, just to heat them up. I’ll make this again the next time we happen to
have mussels (which is almost never), and in the meantime I’ll dream of France.
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ReplyDeleteMussels make me dream of France too and my very first holiday with friends on my own. An Interrail voyage in France. I vividly remembered those “plateaux de fruits de mer” in restaurants of Saint-Malo. But we were too rough grunge, no money, all sleeping bags, canned food and too much poor quality wine. Oh, youth sweet youth.
ReplyDelete“I remember” not “I remembered”. My English... argh!
DeleteOh god, I have such fond memories of Saint-Malo.
Delete