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Method :
To garnish :
lemon wedges
Clean and
prepare the mussels as for
Moules au gratin
(Mussels with Garlic and Breadcrumbs). Put the shallots, parsley
stalks, thyme, bay leaf, peppercorns and 300ml (1/2 pint) water into a
very large saucepan and bring to the boil. Cover and simmer for 5 minutes.
Add the mussels, cover, increase the heat and cook quickly, shaking the
pan constantly. As soon as the mussels are all open, remove the pan from
the heat.
When
the mussels are just cool enough to handle take them out of their shells
and place in a bowl. Discard any shells that have not opened. Whisk the
oil with the lemon juice and pour this dressing over the mussels while
they are still warm. Toss the mussels lightly in the dressing, then
sprinkle the herbs over and leave to cool. Taste and adjust the seasoning,
before turning the mussels into a serving dish. Garnish the salad with
lemon wedges.
Serves 8
Whilst one could use ready-cooked mussels
for this dish, they can never compare with the flavor of plump mussels
that have been freshly cooked at home.
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