a view from our stoep
it’s almost Christmas
and we will have a fish feast
elegant, possibly
but don’t miss any lovely juice
since we will have some mussels
~~~
Keith Floyd’s Moules Marinière
Ingredients
- Fresh mussels, cleaned and de-bearded
- Butter
- Shallots (or onion)
- Garlic, unpeeled and crushed
- Fresh parsley
- Good white wine
Instructions
- Prepare the mussels: Clean them thoroughly, removing any beards or barnacles.
- Melt the butter: In a large saucepan, melt a generous amount of butter over high heat.
- Sauté aromatics: Add the chopped shallots, crushed garlic, and most of the parsley to the melted butter. Stir for a moment.
- Add wine: Pour in the white wine and let it come to a boil.
- Cook the mussels: Add the mussels to the pot, cover tightly, and cook over high heat for a few minutes until they open. Shake the pan occasionally.
- Discard any mussels that remain closed.
- Serve the mussels immediately with their juice and sprinkle with the remaining parsley.
- Enjoy: It is customary to serve with crusty bread for dipping in the flavourful sauce.
~~~~~
For Colleen Chesebro’s #TankaTuesday #41 – 2 December 2025 where this week, Colleen’s invitation is ‘to write a syllabic poem on the food/or foods that are served according to your December traditions.‘
luna's on line 