Moules Mariniere with Fisher & Paykel

Method

Lime Butter

1. (Do in advance) Place room temperature butter in the bowl of a stand mixer fitted with a whisk attachment.




2. Whisk on high speed until the butter begins to turn pale. Add the shallot, coriander, zest and juice and a pinch of salt. Whisk again until well combined.




3. Roll butter into a log using cling film and keep in pantry mode in the cool drawer.





Baguette

1. (Do this at the same time as the mussels) Place a ridged griddle on a ‘Smart Zone’ and set to level 5-6.




2. Cut the baguette in half lengthways. Spread a little of the pre-prepared butter on the cut surface of the baguette and place on the griddle.




3. Cook for 2-3 minutes until toasted and griddle marks are present.




4. Once cooked remove from the heat and spread more butter over the baguette.




4. Serve alongside the mussels with a glass of wine.





Mussels

1. Place the wok over high heat and once hot, add 2 tablespoons of vegetable oil. Add the shallots, ginger, lemongrass and Chinese pork sausage. Stir fry for 1-2 minutes.




2. Add the mussels and Chinese cooking wine and toss well. Cover with the lid of the wok and cook for 3 minutes until mussels are beginning to just open.




3. Add the coconut milk and cook for a further 2-3 minutes until all mussels have opened.




4. Transfer mussels into a large bowl and garnish with coriander stalks and sliced chilli.





Recipe Notes

This recipe is a play on a classic French bistro dish, ‘Moules Marinere’. Mussels cooked with garlic, shallot, cream and white wine. Typically served with pomme frites and crusty French baguette.




Recipe presented by Fisher & Paykel using Fisher & Paykel 90cm Natural Gas with Induction Cooktop and Fisher & Paykel 605L Quad Door Fridge Black Stainless Steel.