Cooking with Raymond - Cider Mussels with tagliatelle

Raymond Lin · 11 May 2011 at 21:27

Ingredients as photo

The mussels need to be cleaned, throw away any that is open at this point.

So, do the following:

1 - olive oil in pan
2 - add garlic
3 - add pancetta & mushrooms

fry until crispy, remove pancetta & mushrooms leaving the fat behind.

4 - add mussels

fry for 30 seconds

5 - pour in 150ml of cider
6 - close lid and let it steam for a few minutes until they are open.

Once they are open, take them all out of the pan, leaving the stock behind.

7 - Add about 3 table spoon of creme fraiche into the stock and turn on the heat and reduce it.
8 - season, add fresh herbs (I used Thyme)

Now at this point when it is being reduced, I "de-shell" most of the mussels, and throw away any that is closed. I leave about 10 still with the shell on for decorative purposes

9 - put the mussels, pancetta and mushrooms into the now reduced sauce base
10 - dish it on the tagliatelle

mangobreeder · 11 May 2011 at 21:28

too much depth of feild ruins what looks to be a nice meal

just kidding, both the food and the pics look great

Ahleckz · 11 May 2011 at 21:34

You don't have to throw away the ones that haven't opened, it's a misconception.

Nice looking dish.

mangobreeder · 11 May 2011 at 21:52

Ahleckz said:
You don't have to throw away the ones that haven't opened, it's a misconception.

Nice looking dish.

rather not take the risk

nydryl · 11 May 2011 at 21:53

Looks lovely, how does it taste?

Saetia · 11 May 2011 at 21:54

I heard that recently too, Aleckhz.

Looks like a nice dish.

Raymond Lin · 11 May 2011 at 21:54

nydryl said:
Looks lovely, how does it taste?

Nom! I ate it all under 5 min!

Stupot_ · 11 May 2011 at 21:56

That looks really good

Great pics.

Glaucus · 11 May 2011 at 22:03

Man that looks amazing.... When they going to invent teleportation, I want some.

Emlyn_Dewar · 12 May 2011 at 00:03

Ugh, shouldn't have opened this thread.
A tasty recipe mixed with some quality pictures of the food has left me with a deep sadness in my stomach.

WANT!!!

Ahleckz · 12 May 2011 at 00:05

mangobreeder said:
rather not take the risk

It's as risky as eating an opened one.

Tonyator · 12 May 2011 at 03:57

Who is oliver, and where do you get his oil?

If I liked mussels or mushrooms that would probably be nice

boxman2000 · 12 May 2011 at 11:28

Excellent recepie! Definitely going to try this out soon!!!

I would probably have 3x that amount of mussels. Can't wait until France in September, moules & frites..... nom

Participant · 12 May 2011 at 11:31

Looks great but lacks butter. Yes I know it's not Moules Mariniere but still!

LeJosh · 12 May 2011 at 11:44

Beautiful looking dish Raymond, however, next time you should strain the stock through a fine sieve as mussels (no matter how prepared) leave a little gristle that does no favours to a dish.

I do love the DoF on the Mussels & Colander shot.

Raymond Lin · 12 May 2011 at 12:11

Robbie G said:
Looks great but lacks butter and garlic. Yes I know it's not Moules Mariniere but still!

There's garlic, just no butter

Raymond Lin · 12 May 2011 at 12:12

boxman2000 said:
Excellent recepie! Definitely going to try this out soon!!!

I would probably have 3x that amount of mussels. Can't wait until France in September, moules & frites..... nom

There's probably twice as much, i threw away loads at the start because it was opened, and more after it was cooked because it was closed.

lookitsjonno · 12 May 2011 at 12:14

very very good.

LeJosh · 12 May 2011 at 12:19

Raymond Lin said:
There's probably twice as much, i threw away loads at the start because it was opened, and more after it was cooked because it was closed.

How much is it for a KG around your area?

Cost me 4 pound at my local.

Raymond Lin · 12 May 2011 at 12:21

LeJosh said:
How much is it for a KG around your area?

Cost me 4 pound at my local.

I paid £4 from Morrison and I got about just over a kilo.