Magazine section FOOD & DRINK
Moules Mariniere
SIMPLY LIVING FRANCE
PAGE 68
February Menu & Wine Pairings
C
hablis is an unoaked or lightly oaked French wine with a tart, citrus and green apple minerality that pairs exceptionally well with clean, fresh seafood dishes. Oysters, clams, mussels, grilled fish and sushi all pair extremely well and one cannot go wrong choosing a chablis. It is a fairly fruity, dry, medium to light bodied wine with hints of quince, apple and citrus and an alcohol content between 11.5% and 13.5%. As there are four different chablis, namely Petit Chablis, Chablis AOP, Chablis Premier Cru AOP and Chablis Grand Cru, there is certain to be one that will pair well with your moules. As mentioned in our February magazine article, I chose a young chablis from the house of Louis Jadot, 1er Cru Fourchaumes 2018 to go with my oysters and this is also perfect for moules. Ingredients 1.75kg mussels 1 garlic clove, finely chopped 2 shallots, finely chopped 15g French butter a bouquet garni of parsley, thyme and bay leaves 100ml French dry white wine or cider 120ml cream handful of parsley leaves, coarsley chopped crusty baguette, to serve Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread.
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