Mussels are in season now and what better way to enjoy this protein-rich delicacy than a tray of premium mussels from The French Grocer! Here, we share with you a time-tested recipe of mussels in white wine and crème fraiche (commonly known as “Moules Poulette” in French).
The quality of our mussels are guaranteed
Mussels are a type of bi-valve shellfish that grow in different regions such as tidal sand bars. They like to attach to hard surfaces or ropes in the water. What’s important is that mussels are actually rich in protein and good fat content. Since mussels have been cultivated in Dutch waters for more than 150 years, we source only the best mussels from the food-rich waters of the Oosterschedle and Wadden Sea off The Netherlands. The mussels are selected based on their size after an accurate dilution process and packed for freshness.
How to check the mussels before cooking
Mussels should smell fresh and clear like the ocean from where they were harvested…”briny” is the smell we are looking for here! Take note, however, that mussels should not smell overly fishy. Next, ensure that the shells of all mussels are tightly shut. If you see any mussel with its shell opened, gently tap it on your kitchen counter and observe if it shuts again. Remember to discard any mussels that have unclosed shells.
Recipe for “Moules Poulette”
This is a classic French dish and you can certainly enjoy this at home by following our simple recipe! Heat up a large pot over medium fire and warm the olive oil. Add some bacon and sauté for a few minutes until it starts to crisp. Next, add some shallot, leek and garlic for that traditional cottage flavour.
Now, season up the content with salt and pepper, then let it cook for another five minutes while continually stirring. Take the heat up a notch and it’s time to add the white wine. Bring the gravy to a boil and now you can add the mussels along with some crème fraiche. Cover the lid and let it cook for at least 3 minutes. Open up the lid – you should see the shells open up. Discard any mussels that are still shut. Serve with baguette. Bon appétit!