L I V E 2 4 -SE V EN MOUL E S MA R INI E R E


From Martin Burge, Culinary Director of Farncombe Estate and the vision behind new Cotswold restaurant, Hook Serves 5 Starter Portions


INGREDIENTS TO MAKE MOULES MARINIERE 1.5kg Fresh mussels Shallot reduction ‘see recipe below’ Mussel infusion ‘see recipe below’ 25g Chopped parsley 200g Double cream ½ Lemon


TO PREPARE THE MUSSELS 1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. 2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any surplus shell.


INGREDIENTS FOR SHALLOT REDUCTION 250g Peeled shallots 2g Garlic 1 Sprig of thyme ¼ Bay leaf 40ml Olive oil 175ml White wine


METHOD TO MAKE THE SHALLOT REDUCTION 1. Slice the shallots and puree the garlic with a little salt 2. Gently sweat the sliced shallots, garlic puree, thyme and bay leaf with olive oil until the shallots are translucent and have no colour. 3. Add the white wine and reduce by 7/8th. You should only have a small amount of liquid remaining.


INGREDIENTS FOR MUSSEL INFUSION 750g Cockles or Mussels 50g Leek 50g Onion 50g Celery 2g Garlic 1g Star anise 25ml Olive oil 90ml White wine 250ml Fish stock


/ 94


METHOD TO MAKE THE MUSSEL INFUSION 1. Chop the leeks, onions and celery into even small pieces. 2. Gently sweat the chopped vegetables crushed garlic and star anise with olive oil until the vegetables are translucent and have no colour. 3. Add the white wine and reduce by 7/8th. You should only have a small amount of liquid remaining. 4. Cool the vegetable mixture down over a bowl of ice. 5. Vac pack the vegetables, mussels and fish stock together in a double bag. 6. Place the vac packed mussel into a water bath set at 85 degrees and cook for 75 minutes. 7. Pass through a muslin cloth and chill in a bowl over ice. 8. This process can also be achieved in a sauce pan.


METHOD TO COOK THE MUSSELS 1. Take a large deep sauce pan and add the mussel stock, shallot mix, double cream and bring it up to Simmer. 2. Add the mussels and place a lid over the top. 3. Continue to simmer until all the mussels are just open, this should take around 3 minutes. Take care not to over cook the mussels as they will become tough to eat. 4. Add the chopped parsley and a squeeze of lemon juice to taste. Correct the seasoning with salt and pepper if required.


TO SERVE Place the steaming hot mussels into serving dishes and serve with crusty white bread or French fries! Enjoy


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180