Mussels Marineres
There’s nothing like a pot of mussels on the dinner table with crusty bread for everyone to share.
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Ready Time
29 mins
29 mins
Preparation
15 mins
15 mins
Cooking
14 mins
14 mins
Serves
4
29 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
14 mins
Cooking
Cooking
4
Serves
Serves
Ingredients
- ¼ cup dry white wine
- Pinch saffron threads
- 2 cloves garlic, finely sliced
- 1 small fennel bulb (approx. 300g),
- trimmed and bulb and prongs
- finely diced
- 1 large tomato, finely diced
- 1kg mussels, beards removed
- and scrubbed
- 2 tablespoons cream
- Freshly ground black pepper
Crusty bread to serve
Method
- Combine wine, saffron, garlic, fennel bulb and tomato in a 4 litre microwave-safe bowl or deep casserole dish. Cover with a vented microwave-safe lid or vented microwave-safe plastic wrap.
- Select 100% power and dial up 6 minutes and press START button.
- Remove from microwave and add mussels; cover tightly with lid or 2 layers of plastic wrap. Select 70% for 8 minutes and press START button. All mussels should have opened and cooked through.
- Stir in cream and chopped fennel prongs into mussel. Season with freshly ground black pepper and serve immediately with crusty bread.
Note: Some mussels may not open, prise apart over a sink and smell mussel meat. If mussel does not smell bad then it is fine to eat. If mussels have a pungent odour, then discard.
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