2kg fresh mussels
1 tablespoon butter
100 ml dry white wine
150 ml fish stock
2 shallots, finely chopped
5-6 garlic cloves, finely chopped
1 small carrot, diced
1 small parsnip diced
1/2 leek, thinly sliced
100g crème fraîche
Handful chives, chopped
Maldon smoked sea salt
Scrub the mussels in a large bowl of cold water and discard any that are open. Leave to drain.
In a large pan, melt butter and sauté shallots and garlic lightly until transparent and fragrant. Add the carrots, parsnip and leek and quickly toss. Cook for approx 1 minute.
Pour wine and allow to simmer for 1-2 minutes, then add the the fish stock.
Tip in the mussels, bring to a boil, cover and shake the pan over a high heat until the mussels are open – about 3-4 minutes. Discard those mussels that have not opened.
Stir in the crème fraîche and season with some smoked sea salt to your taste. Sprinkle with chives and serve in large bowls, with a crusty rustic bread or toss with some fresh tagliatelle.
Michael’s wine recommendation – CLICK HERE
Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.
Click here for Meeta’s website.