BLACK
MUSSELS IN A CREAMY GARLIC SAUCE
There's
no substitute for the sea-fresh taste of fresh mussels. But don't try to
cut corners. It's vital that you clean the mussels and remove the
beards. The end result is well worth the labour.
2
kg fresh black mussels, scrubbed and beards removed
finely chopped leeks, carrots and chives to garnish
Creamy garlic sauce:
250 g butter
100 g flour
750 ml milk
750 ml fish stock
100 ml fresh cream
salt and freshly ground
black pepper
4 cloves garlic, finely chopped
(Serves 4)
For
the creamy garlic sauce: Melt
the butter and add flour. Stir until a roux is formed. Heat together the
milk and 500 ml of the fish stock, then gradually add‑them to the
roux, stirring, making sure no lumps form. Add the cream and simmer for
about 10 minutes. Add seasoning and garlic.
For
the mussels: Place
an empty saucepan (just large enough to hold the mussels) on a high heat
and allow to get very hot. Pour in the mussels – loud hissing noises
will be heard – then pour in the remaining fish‑stock (this will
boil rapidly) and cover immediately with a lid. After about 5
minutes, the mussels will open and most of the moisture will have
evaporated. Reduce the heat, then add the creamy garlic sauce to
the saucepan and cook for a further 5 minutes.
For
the final presentation: Remove
the mussels from the saucepan with a slotted spoon, discarding any that
have not opened properly. Place in a serving bowl and pour over the
creamy garlic sauce. Garnish with the leeks, carrots and chives.
At
the South African Chefs Academy Paul Hartmann and Garth Stroebel between
them have a wealth of experience and are dedicated to providing aspirant chefs with the
diverse skills they will need to enter the industry.
For
more on Showcook See
FOOD
FOR THOUGHT
Modern
South African Cuisine
By Garth Stroebel
Photography by Neil Corder
Published by Struik
For
further information see
Cook's
Corner
Do
see Garth Stroebel in Altitude
in-flight magazine on Nationwide Airlines.
www.altitudemag.co.za
See
more At Home with Garth
