As it happened, on the first really hot day of the year, with temperatures over 30 C, I departed a little from the Mediterranean and went further north for my inspiration for cooking mussels, adding cream which would never be used by people making local food in the Languedoc. I just fancied a bit of a change. We bought a kilo of larger mussels, sold for stuffing, which meant we had 28 mussels, cooked in the usual way in a glass of white wine until all the shells had opened. I discarded the half of the shell without the mussel in it and put a teaspoon of crème fraîche into which I had added some chopped garlic, chopped oregano and ground pepper into each shell. I sprinkled some fresh breadcrumbs and some grated Cantal cheese (any hard cheese would work well) over them all and put them under the grill for five minutes or so until the cheese had browned. Then they were ready to eat. These 28 made a good lunch for two of us, with bread and salads, and they would make a first course for four, or they could be served as part of a selection of tapas.
Mussels always! And this recipe is definitely doable.
Yes, very doable! It took about 10 minutes.
The Magnificent 28 – what a good lunch:)
They look SO GOOD! You must be having a wonderful afternoon in the warm, maybe under a tree, scoffing this plateful! c
Mmmm, the weather has warmed up nicely now!
Perfection! One of the hardest things for me to do is to visit a fishmonger and leave without mussels. You’ve just made it a little harder. 🙂
Why try to leave without the mussels?
They look wonderful! So enticing… 🙂
Delicious – I did mussels on a BBQ last night but they didn’t look as delicious as yours 😉
They’re delicious on the barbecue too – I always say my favourite recipe with mussels is the way I’m eating them now!
Lovely, we had mussels at the seaside this weekend…it´s that time of year!