Living in the Middle of Nowhere.
Can’t find shallots.
Can’t find fresh live mussels in the shell
Can’t eat too much in the way of fresh cream. I am substituting coconut cream.
Still have a bottle of cider in the ‘fridge. So I am using that instead of white wine, because I gave away my last bottle of NZ white.
Here is my own Katanning/Pacific fusion recipe for Moules Marinières.
- 1 onion finely chopped. (I’d prefer to use a cup of finely chopped shallots)
- Lots of garlic crushed or finely chopped
- 2 sticks celery finely chopped
- 2 medium potatoes finely cubed.
- half a red capsicum finely chopped
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 tsp thyme
- a bunch of parsley finely chopped
- a heaped tablespoon of flour
- 2 teaspoons vegetable stock powder (or seafood stock if you can find it)
- a teaspoon of green curry paste (or mustard)
- a 500ml bottle of Bulmers apple cider
- 1 can coconut cream (Rinse out the can with half a can of water)
- 1.5 kg frozen NZ Green Lip Mussels ( It was a 2Kg pack but I had already eaten some).
- fry the onion in butter until translucent
- add the celery and potato and sauté for a while
- add the parsley and sauté a little longer
- add the flour, continue to sauté and when it is thickening and mixed well transfer the mixture to a slow cooker along with all the other ingredients
- Stir well and leave to cook for 4 hours with the slow cooker set on high.