WhatTheFood Sweet Nothing
06

Moules marinières

I could say it all started with these innocent bivalve creatures. It was probably not that dramatic, but that dinner was certainly a milestone in the life of this blog.

Moules marinières

You always end up having a good conversation over a nice meal. Or do you end up enjoying your meal while having good conversations with pleasant company? Either way the dinner was lovely, and the company was definitely friendly and nice.

We met a good friend of ours and asked his opinion on WhatTheFood, then ended up talking about the blog the whole night. That was the night when - at least for me - we established the blog and made our final decisions. That was the dinner when we had Moules marinières.

Moules marinières

What else would fit better with chatting and decision making than Moules marinières! Mussels in buttery wine sauce with heaps of parsley, shallots and a bay leaf. It is super easy to make and ready in few minutes.

Moules marinières

With shellfish the only thing you have to worry about is freshness. They have a peak season in October and March. Often people think it's a big hassle to cook them but actually there is only one rule - keep them alive until they reach the pan.

When you buy them fresh from the market make sure you don't tie the bag. Once you get home place them in the fridge and clean them before cooking. They may open when cooled in the fridge, but as soon as you wash them, they should close again which means they're still alive. If they are cooked and still closed, this means they are probably not good, so you should get rid of them.

Moules marinières

I think the magic of this dish is the simplicity and the fact that it is not even about the mussels, it's that you're endlessly dipping your bread in the delicious sauce!

Gergo


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