Name: Mussel stew with garlic baguette
Yield: Serves 4
Ingredients: 2-4 tsp very finely chopped garlic, to taste; cayenne pepper; 4 kg fresh mussels, scrubbed and debearded; salt and freshly ground pepper; 1 onion, peeled and very finely chopped; 250 g unsalted butter, at room temperature; unsalted butter; 125 ml dry white wine; 1 baguette; 50 g fresh parsley, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is my version of moules marinières — a mussel dish from heaven. Try to use rope-grown mussels, which are fatter than other types and have a fuller flavour. They are also more or less grit-free.

Ingredients

1 baguette
unsalted butter
1 onion, peeled and very finely chopped
4

Fish course
Pescatarian
Autumn
Gluten-free

Method

First make the parsley and garlic butter. Beat together the butter, parsley, garlic and a seasoning of cayenne, salt and pepper. Spoon on to a sheet of greaseproof paper and shape into a log, rolling up in the paper. Chill until firm.

Preheat the oven to 180°C/gas mark 4.

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